Prosciutto and Rockmelon (Cantaloupe) With Balsamic Glaze

20m
Prep Time
1m
Cook Time
21m
Ready In


"From Australian BH&G Diabetic Living - a lovely refreshing summer dish. The recipe called for Rockmelon but food.com does not recognise and I think cantaloupe is the equivalent - rockmelon is an orange fleshed melon. There is no cooking time (unless you are making the glaze) but if not serving immediately keep chilled in the refrigerator."

Original is 8 servings

Nutritional

  • Serving Size: 1 (111.1 g)
  • Calories 60.1
  • Total Fat - 2.2 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 5.3 mg
  • Sodium - 143.8 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 0.9 g
  • Sugars - 7.9 g
  • Protein - 2.7 g
  • Calcium - 9.7 mg
  • Iron - 0.3 mg
  • Vitamin C - 36.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Using a slicer, mandolin or vegetable peeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut each slice of prosciutto into 3 long strips.

Step 2

Roll up the strips of rockmelon and arrange on plates and then roll up the strips of prosciutto and place on the rockmelon.

Step 3

Drizzle the balsamic glaze and oil on the plates around the melon and sprinkle with pepper to serve.

Step 4

BALSAMIC GLAZE (reduced balsamic vinegar), if you cannot buy you can make it by putting 80ml (1/3 cup) balsamic vinegar in a small non-stick frypan and bring to a simmer over high heat and then reduce heat to medium-high and simmer for 3-5 minutes or until vinegar reduces and thickens and this will make 1 tablespoon of glaze and if it is too thick, just add a little more vinegar.

Tips


No special items needed.

0 Reviews

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