This Prosciutto and Melon with Balsamic Shallots recipe is a refreshing and elegant appetizer or light meal, perfect for warm weather or special occasions. The sweet, juicy cantaloupe pairs beautifully with the salty prosciutto, while the balsamic-glazed shallots add a tangy depth of flavor. Topped with crunchy pine nuts, fragrant basil, and savory shaved parmesan, this dish offers a delightful balance of textures and flavors. It’s a sophisticated twist on a classic Italian pairing of melon and prosciutto.
Ingredients:
- 1 large shallot, very thinly sliced
- ¼ cup balsamic vinegar
- ¼ cup + 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- ¼ cup pine nuts, toasted
- 1 teaspoon lemon zest
- 1 medium cantaloupe (approximately 3 lbs), peeled, halved, seeded, and thinly sliced
- 3 oz thinly sliced prosciutto
- 1 tablespoon lemon juice
- ¼ cup shaved parmesan cheese
- ¼ cup fresh basil leaves, torn
Instructions:
- Prepare Balsamic Shallots:
In a small bowl, combine the thinly sliced shallots with balsamic vinegar and 1 tablespoon of olive oil. Add a pinch of kosher salt and freshly cracked black pepper to taste. Let the mixture sit for about 10 minutes, allowing the shallots to absorb the balsamic flavor. - Toast Pine Nuts:
In a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-4 minutes. Stir frequently to avoid burning. Once toasted, remove from heat and set aside. - Assemble the Salad:
Arrange the thinly sliced cantaloupe on a large platter. Layer the prosciutto slices over the melon. - Add Shallots and Dressing:
Drizzle the balsamic shallots over the prosciutto and melon. In the same bowl used for the shallots, whisk together the remaining ¼ cup of olive oil, lemon juice, lemon zest, and a pinch of salt and pepper. Drizzle this dressing over the entire salad. - Garnish and Serve:
Scatter the toasted pine nuts, shaved parmesan, and torn basil leaves over the salad. Serve immediately and enjoy the combination of sweet, salty, and tangy flavors.
Conclusion:
This Prosciutto and Melon with Balsamic Shallots dish is an effortlessly elegant and refreshing option for summer entertaining or a light meal. The blend of juicy melon, salty prosciutto, tangy balsamic shallots, and crunchy pine nuts, finished with the brightness of lemon zest and basil, creates a well-balanced, flavorful plate that’s sure to impress.
Prosciutto and Melon with Balsamic Shallots and Pine Nuts
Ingredients
- 1 large shallot very thinly sliced
- ¼ cup balsamic vinegar
- ¼ cup + 1 tablespoon olive oil
- Kosher salt to taste
- Freshly cracked black pepper to taste
- ¼ cup pine nuts toasted
- 1 teaspoon lemon zest
- 1 medium cantaloupe approximately 3 lbs, peeled, halved, seeded, and thinly sliced
- 3 oz thinly sliced prosciutto
- 1 tablespoon lemon juice
- ¼ cup shaved parmesan cheese
- ¼ cup fresh basil leaves torn
Instructions
- Prepare Balsamic Shallots: In a small bowl, combine the thinly sliced shallots with balsamic vinegar and 1 tablespoon of olive oil. Add a pinch of kosher salt and freshly cracked black pepper to taste. Let the mixture sit for about 10 minutes, allowing the shallots to absorb the balsamic flavor.
- Toast Pine Nuts: In a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-4 minutes. Stir frequently to avoid burning. Once toasted, remove from heat and set aside.
- Assemble the Salad: Arrange the thinly sliced cantaloupe on a large platter. Layer the prosciutto slices over the melon.
- Add Shallots and Dressing: Drizzle the balsamic shallots over the prosciutto and melon. In the same bowl used for the shallots, whisk together the remaining ¼ cup of olive oil, lemon juice, lemon zest, and a pinch of salt and pepper. Drizzle this dressing over the entire salad.
- Garnish and Serve: Scatter the toasted pine nuts, shaved parmesan, and torn basil leaves over the salad. Serve immediately and enjoy the combination of sweet, salty, and tangy flavors.