Appetizer: Italy – Involtini Di Melone E Prosciutto (Prosciutto-Melon Skewers with Lime-Pepper Syrup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (300 g) ripe cantaloupe or honeydew, cut into 1-inch (2.54 cm) cubes or balled
8 thin slices prosciutto, halved lengthwise (16 strips)
12 small fresh mint leaves
2 tbsp (30 ml) fresh lime juice
1 tsp (5 ml) finely grated lime zest
1 tbsp (15 ml) honey
1 tbsp (15 ml) water
1 tbsp (15 ml) extra-virgin olive oil
1 / 4 tsp (1.25 ml) freshly ground black pepper, plus more to finish
Pinch of fine sea salt
12 cocktail picks or small skewers

Show original ingredient measurements

2 cups (300 g) ripe cantaloupe or honeydew, cut into 1-inch cubes or balled
8 thin slices prosciutto, halved lengthwise (16 strips)
12 small fresh mint leaves
2 tbsp (30 ml) fresh lime juice
1 tsp finely grated lime zest
1 tbsp (15 ml) honey
1 tbsp (15 ml) water
1 tbsp (15 ml) extra-virgin olive oil
1 / 4 tsp freshly ground black pepper, plus more to finish
Pinch of fine sea salt
12 cocktail picks or small skewers

Instructions

In a small bowl, whisk together lime juice, lime zest, honey, water, olive oil, black pepper, and a pinch of salt until slightly thickened and glossy.
Thread one melon piece onto each pick, fold a strip of prosciutto and add it, then tuck in a mint leaf. Top with another melon piece if using longer skewers.
Arrange skewers on a platter and lightly drizzle with the lime-pepper syrup. Reserve a little for serving.
Refrigerate 10–15 minutes to chill and let flavors mingle.
Before serving, drizzle with remaining syrup and add a few extra grinds of black pepper. Serve cold alongside the pancakes to provide a bright, salty-sweet contrast.