I'm not talking about an application on your iPhone, but appetizers. Would you believe that I don't even have a smart phone? I'm a bit embarrassed to say that I've never even sent a text in my life. I don't really like talking on the phone, so having a fancy phone has never been a priority for me. My husband and I do embrace new technology, but aren't willing to pay for it. That being said, we recently decided to cancel our cable TV (and are saving almost $100/month!).
So what does this have to do with an appetizer recipe? Just stick with me, I'll explain. We got a Roku box to replace cable and it has been fantastic. I finally get to watch those shows that I missed out on for some reason or another from the beginning. Like "How I Met Your Mother." I've been watching this show while I'm on the elliptical. I love it and I don't know why I didn't watch it to begin with.
So anyway, there was this one episode where Marshall and Lily were dying to find a couple to be friends with. They invited Barney and Robin over and wooed them with fancy appetizers and cheesy games. One of the appetizers Lily made was prosciutto-wrapped melon. My ears perked up at that and I thought, that sounds good! And it's probably naturally low-FODMAP too! Inspiration can come from so many different places, including a TV show, I guess.
Cantaloupe and Honeydew melons are low-FODMAP fruits (but note that watermelon is not low-FODMAP)*. You can kind of tell they are low in fructose because they aren't that sweet. That's probably why they are so refreshing - they contain lots of water and are just sweet enough. I found this recipe on Food.com: Prosciutto and Rockmelon (Cantaloupe) with Balsamic Glaze. It sounded fantastic. It features a balsamic reduction and I added my own twist with some fresh mint. The resulting recipe is a fascinating blend of flavors. Different, but good. Definitely something to impress, especially if you plate it up all fancy-dancy.
As a side note, Rockmelon is what Australians call Cantaloupe. My grandma always called it Muskmelon. All are correct ways of referring to this orange-fleshed melon!
Prosciutto-Wrapped Cantaloupe with Balsamic Reduction
Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free
adapted from Food.com
serves about 6 to 8
1/2 of a whole cantaloupe
3 oz. sliced prosciutto
1/3 cup balsamic vinegar
2 teaspoons extra virgin olive oil
1 tablespoon fresh chopped mint leaves
fresh ground black pepper
- Slice cantaloupe half into 6 wedges, then into approximately 1-1/2" pieces, discarding the rind. Cut prosciutto into approximately 1-1/4" x 3-1/2" strips. Wrap each piece of melon with a strip of prosciutto, securing with a toothpick.
- To make the balsamic reduction, heat the balsamic vinegar in a small skillet over medium-high heat. Simmer about 3 to 5 minutes, or until vinegar has thickened and reduced to about 1 tablespoon.
- Drizzle serving plate with balsamic glaze and olive oil. Place wrapped melon onto plate and sprinkle with mint and pepper. Serve. Refrigerate any leftovers.