Prosciutto Wrapped Melon with Sage + Black Pepper

Prosciutto Wrapped Melon with Sage + Black Pepper

I’ve changed up the way I cook since having kids. Between trying to eat more whole foods and the two munchkins clawing at my legs while I’m standing the kitchen, what ends up on my table looks a little different than it did pre-babies. 

Thirty-minute meals that I used to make required that I stand over the stove uninterrupted for a half hour. Ummnm, the only time I have uninterrupted at 5:30 in the evening is when family is over to entertain the kiddos. Anything that requires more than a few minutes of uninterrupted time has to be able to be done either during nap time in the morning, or the night before. 

Prosciutto Wrapped Melon with Sage + Black Pepper

I used to be able to spend time prepping lots of ingredients, or experimenting with various cooking techniques. Now, when I read recipes, the first question I ask is, “Can I do that with fewer ingredients?” The second question is, “Can the cooking process/technique be simplified?” (In other words, “Can I throw it in the oven and not worry about it until the timer goes off?”) 

I’m learning to simplify without sacrificing flavor. Olive oil, salt and pepper can work wonders on almost anything. And if I can make something using only one dish? Glorious.

Prosciutto Wrapped Melon with Sage + Black Pepper
Prosciutto Wrapped Melon with Sage + Black Pepper

Sometimes, none of that is possible. Sometimes, you need lots of ingredients and several cooking techniques to really make a meal shine. I don’t often do those recipes anymore unless it’s a special occasion or I can set aside time on the weekend to geek out in the kitchen. Mostly, if I can throw it in the oven, assemble it at the last minute, prep it during naptime or make it the night before, that recipe is a keeper. 

Prosciutto Wrapped Melon with Sage + Black Pepper

This Prosciutto Wrapped Melon with Sage + Black Pepper hits all those points, and you can make it even more simple than what I’ve written below. Skip the broiling part and just eat it without crisping up the prosciutto. It is still soooo good! Have fresh basil in your garden? Use that instead of the sage. Try cutting large slices of melon and then wrap those in sage and prosciutto for an easy summer side dish. 

Prosciutto Wrapped Melon with Sage + Black Pepper
Prosciutto Wrapped Melon with Sage + Black Pepper

My favorite way to serve this is the version below with crispy prosciutto and finished off with a drizzle of olive oil and a sprinkle of freshly ground black pepper. It’s the perfect combination of spice and herb, sweet and savory, crisp and soft. But the best part? It’s simple enough to make with toddler twins in tow. 


Prosciutto Wrapped Melon with Sage + Black Pepper
Yields 16 pieces

8 slices prosciutto
16 cubes of ripe cantaloupe
16 fresh sage leaves
Olive oil
Freshly ground black pepper

Preheat the broiler (to high if you have a high/low option). Cut the prosciutto slices in half width-wise, so you have 16 pieces. Hold a cube of cantaloupe and a sage leaf together, and wrap a piece of prosciutto around them. Place on a parchment lined baking sheet. Repeat until the prosciutto, cantaloupe and sage is used up. 

Right before you're read to serve, place the baking sheet under the preheated broiler for about 1-2 minutes, or until prosciutto gets slightly crisp. Remove from the oven and serve with a drizzle of olive oil and a sprinkle of freshly ground black pepper. 


This recipe has been featured in the "15 Gorgeous Party Appetizers" roundup on BuzzFeed and The Kitchen Addiction!

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