Ingredients with Measurements:
- 1/2 lb Prosciutto di San Daniele, sliced thin
- 1 small cantaloupe, cut into bite-sized cubes
- 1 small honeydew melon, cut into bite-sized cubes
- 1/4 cup balsamic glaze
- 1/4 cup fresh basil leaves
- 12 wooden skewers
Special equipment needed:
- Wooden skewers
- Small saucepan
Step-by-step instructions:
1. Soak wooden skewers in water for at least 30 minutes to prevent them from burning.
2. Cut the Prosciutto di San Daniele into thin strips.
3. Cut the cantaloupe and honeydew melon into bite-sized cubes.
4. Thread a piece of Prosciutto di San Daniele onto a skewer, followed by a piece of cantaloupe and a piece of honeydew melon. Repeat until the skewer is full.
5. Repeat step 4 with the remaining skewers.
6. In a small saucepan, heat the balsamic glaze over low heat until it thickens.
7. Drizzle the balsamic glaze over the skewers.
8. Garnish with fresh basil leaves.
9. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes 12 skewers
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 8g
- Protein: 4g
Substitutions for ingredients:
- Prosciutto di San Daniele can be substituted with other types of cured ham.
- Cantaloupe and honeydew melon can be substituted with other types of melon.
Variations:
- Add fresh mozzarella balls to the skewers.
- Use a different type of glaze, such as honey or maple syrup.
Tips and tricks:
- Use ripe melons for the best flavor.
- Don't overcrowd the skewers to ensure even cooking.
- If using wooden skewers, make sure to soak them in water beforehand to prevent them from burning.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- These skewers are best served fresh and do not need to be reheated.
Presentation ideas:
- Arrange the skewers on a platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled vegetables
Troubleshooting advice:
- If the balsamic glaze is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to soak wooden skewers in water before using them to prevent them from burning.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
- Prosciutto di San Daniele is a type of cured ham that originated in the Friuli Venezia Giulia region of Italy.
Flavor profiles:
- The salty prosciutto pairs well with the sweet melon and tangy balsamic glaze.
Serving suggestions:
- Serve as an appetizer or as part of a charcuterie board.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian