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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cut the peeled cantaloupe and honeydew melon halves into 1-inch cubes. You should aim for approximately 32 cubes in total (16 of each melon type).

Lay the prosciutto slices flat on a cutting board. Cut each slice in half lengthwise, creating 16 longer, thinner strips.

Carefully wrap one strip of prosciutto around each melon cube, ensuring it is snug. Place the wrapped melon bites seam-side down on the prepared baking sheet.

Lightly brush the top of each prosciutto-wrapped melon bite with extra virgin olive oil. This will help the prosciutto crisp up nicely.

Bake for 8-10 minutes, or until the prosciutto is crispy and slightly browned. Keep a close eye on them to prevent burning.

Remove from the oven and let cool for a few minutes. Arrange the crispy prosciutto-wrapped melon bites on a serving platter.

Drizzle generously with balsamic glaze and sprinkle with freshly ground black pepper. Garnish with fresh basil leaves before serving immediately.


Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cut the peeled cantaloupe and honeydew melon halves into 1-inch cubes. You should aim for approximately 32 cubes in total (16 of each melon type).

Lay the prosciutto slices flat on a cutting board. Cut each slice in half lengthwise, creating 16 longer, thinner strips.

Carefully wrap one strip of prosciutto around each melon cube, ensuring it is snug. Place the wrapped melon bites seam-side down on the prepared baking sheet.

Lightly brush the top of each prosciutto-wrapped melon bite with extra virgin olive oil. This will help the prosciutto crisp up nicely.

Bake for 8-10 minutes, or until the prosciutto is crispy and slightly browned. Keep a close eye on them to prevent burning.

Remove from the oven and let cool for a few minutes. Arrange the crispy prosciutto-wrapped melon bites on a serving platter.

Drizzle generously with balsamic glaze and sprinkle with freshly ground black pepper. Garnish with fresh basil leaves before serving immediately.
