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Prosciutto Wrapped Melon Bites

Prosciutto wrapped melon bites combine juicy cantaloupe, salty prosciutto, and fresh basil for bright, no-cook appetizer flavor. Each melon ball is gently dried, wrapped with prosciutto, secured with cocktail picks, then finished with a light balsamic glaze.
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Prep Time 20 minutes
chill time 10 minutes
Total Time 30 minutes
Servings: 24 bites
Course: Appetizer
Cuisine: Italian
Calories: 110
Ingredients Method Notes

Ingredients
  

cantaloupe
  • 1 small cantaloupe
prosciutto
  • 12 thin slices prosciutto
basil leaves
  • 24 small fresh basil leaves
balsamic glaze
  • 2 tbsp balsamic glaze
extra-virgin olive oil
  • 1 tbsp extra-virgin olive oil
black pepper
  • 0.25 tsp freshly ground black pepper
cocktail picks
  • 24 cocktail picks

Method
 

Prep the melon and prosciutto
  1. Halve the cantaloupe and remove the seeds.
  2. Scoop 24 round melon balls with a melon baller, or cut the melon into 1-inch cubes.
  3. Pat the melon gently with paper towels to remove excess surface moisture.
  4. Cut each prosciutto slice lengthwise into two narrow strips.
Assemble the bites
  1. Wrap one prosciutto strip loosely around each melon ball, leaving part of the colorful melon visible.
  2. Add one small basil leaf to each wrapped melon bite.
  3. Secure each bite with a cocktail pick.
  4. Arrange the bites on a chilled serving platter.
Finish and serve
  1. Drizzle lightly with extra-virgin olive oil and balsamic glaze.
  2. Finish with freshly ground black pepper and serve immediately, or refrigerate briefly for about 10 minutes before serving.

Notes

For the tidiest look, keep melon balls well-dried so the prosciutto clings instead of sliding. Assemble up to a few hours ahead and refrigerate, then pepper and glaze right before serving for best texture. Freezing is not recommended. For a lower-sodium option, choose reduced-sodium prosciutto or thinly sliced turkey prosciutto-style deli slices.