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Prosciutto & Melon with Campari Syrup

This is an ideal choice for a refreshing summer picnic or a great addition to a poolside or outdoor activity. It can be offered as an appetizer before or during a barbecue event and paired with a crisp white wine like Pinot Grigio or a sparkling Prosecco. Garnish it with fresh mint leaves for added freshness and aroma. The dish combines the sweetness of melon, the saltiness of prosciutto, and the bittersweet depth of Campari syrup for a harmonious and refreshing flavor experience, making it an excellent choice for warm-weather gatherings.

Prep Time

15 min

Cook Time

5 min

Serves

6

Ingredients

½ cup Campari

¼ cup Sweet vermouth

¼ cup Sugar

1 tsp Cornstarch

1 Cantaloupe

12 slices Prosciutto di San Daniele

2 tbsp Mint leaves, cut in thin strips

Made With

Prosciutto di San Daniele

Prosciutto di San Daniele

Prosciutto & Melon with Campari Syrup

This is an ideal choice for a refreshing summer picnic or a great addition to a poolside or outdoor activity. It can be offered as an appetizer before or during a barbecue event and paired with a crisp white wine like Pinot Grigio or a sparkling Prosecco. Garnish it with fresh mint leaves for added freshness and aroma. The dish combines the sweetness of melon, the saltiness of prosciutto, and the bittersweet depth of Campari syrup for a harmonious and refreshing flavor experience, making it an excellent choice for warm-weather gatherings.

Prep Time

15 min

Cook Time

5 min

Serves

6

Made With

Prosciutto di San Daniele

Prosciutto di San Daniele

Ingredients

½ cup Campari

¼ cup Sweet vermouth

¼ cup Sugar

1 tsp Cornstarch

1 Cantaloupe

12 slices Prosciutto di San Daniele

2 tbsp Mint leaves, cut in thin strips

How To Make

Combine the Campari, Vermouth, sugar, and cornstarch in a small saucepan with a whisk.

Heat the mixture while stirring until it comes to a simmer and the sugar is dissolved, and the syrup is thickened.

Allow it to cool.

Trim the rind from the cantaloupe, cut it in half, and remove the seeds.

Cut each half of the melon into 6 even wedges.

Wrap or place a slice of prosciutto on each wedge.

Plate prosciutto and melon wedges, drizzle with the syrup, and sprinkle with mint leaves.

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