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Low FODMAP Prosciutto Wrapped Cantaloupe
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Low FODMAP Prosciutto Wrapped Cantaloupe

This Low FODMAP Prosciutto Wrapped Cantaloupe appetizer features ripe melon enveloped in savory ham with a balsamic reduction and fresh mint.
Course Appetizer
Keyword balsamic, canteloupe, gluten-free, low-fodmap, melon, proscuitto
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 1/2 of a whole cantaloupe
  • 3 oz. sliced prosciutto
  • 1/3 cup balsamic vinegar
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon fresh chopped mint leaves
  • fresh ground black pepper

Instructions

  • Slice cantaloupe half into 6 wedges, then into approximately 1-1/2" pieces, discarding the rind. Cut prosciutto into approximately 1-1/4" x 3-1/2" strips. Wrap each piece of melon with a strip of prosciutto, securing with a toothpick.
  • To make the balsamic reduction, heat the balsamic vinegar in a small skillet over medium-high heat. Simmer about 3 to 5 minutes, or until vinegar has thickened and reduced to about 1 tablespoon.
  • Drizzle serving plate with balsamic glaze and olive oil. Place wrapped melon onto plate and sprinkle with mint and pepper. Serve. Refrigerate any leftovers.