Prosciutto and Melon with Caprese

Well we have a holiday weekend coming up and even though it’s COVID, there should be some gatherings going on. Whether you will attend a Skype BBQ or maybe get to host a live one in your own backyard, chances are there will be food to celebrate.

Now I don’t know about you, but I feel like appetizers can be tough done “gluten free.” Either there are dips and spreads that are probably cross contaminated, or there is something delicious-smelling that is breaded or served on crostini. Shucks. When invited to BBQ or party at someone else’s home (where there might be strangers and not everyone will be good about cross contamination), I try to bring a gluten free appetizer. And one that is 100% gluten free so no one decides to dip their pretzel into it. This sometimes poses a challenge.

So when I find a good one, that tastes good, looks pretty, and dare I say, may even posses some nutritional value, I bookmark it, photograph it, and cherish it. Today I am happy to share a very easy appetizer: Prosciutto and Melon with Caprese Salad

It’s easy because there is no cooking (so fear not those who are weary of pots and pans), it’s just assembly. If you have a pretty platter all the better, and if not the dollar store has some great “crystal” clear plastic trays.

Prosciutto and Melon and Caprese Appetizer:

• Prosciutto di Parma (1/2 lb. or 2-3 4 oz. packages)
• Cantaloupe (1/2 whole one or 1 lb. of precut into chunks)
• Mozzarella Cheese (2 oz. large balls, fresh if you can get it)
• 3 Medium Tomatoes (I love Kumatos)

1. Purchase the ingredients. All of these should be naturally gluten free:

• If I can, I pick up prosciutto from the butcher of a fancy market, or I also love Trader Joe’s pre-packaged prosciutto.
• When selecting the cantaloupe, it should be firm, not mushy, very little to no green tint, and you should be able to smell the sweetness. Yes, pick it up and smell it (no it’s not weird, I promise). If you are in a time crunch, then by all means purchase the pre-cut, but maybe ask where it was cut (if you are allergic to any other fruits or veggies that may have shared the same cutting board).
• The mozzarella pre-packaged is fine; but if you want to go the extra mile or are a total mozzerlla-Mozzarella Di Bufala snob (which I fully support), then try out a brand called “Buf” which can be found at Kroeger’s or Whole Foods usually carries a fresh kind (and it’s so so good). If you are truly blessed to live near or have a favorite cheese shop nearby, all the better (here in Northern Virignia, Cheesetique sells a great buffalo mozzarella).
• Tomatoes: you can select the normal “off the vine” and those will work great, or you can get a little creative and go for heirloom, or one my favorites in a greenish red: kumatos. Trader Joe’s has awesome kumatos in their own little package. Do stick with the medium sized to make the slices more mouth-sized friendly.

2. Prepare the ingredients:

• Slice the tomatoes (where the cross section is from top to bottom) into 1/4″ thick slices; then slice the slices in half.
• Drain and slice the mozzarella into 1/4″ thick slices as well, then slice those slices in half.
• Cut the cantaloupe into bite-sized chunks (1″ by 1″ roughly).
• Take half of the cantaloupe chunks and wrap them in prosciutto. This can be tricky and the prosciutto tends to be delicate and easily tears when you are trying to pick it up. Tear a slice of prosciutto to the width of a chunk of cantaloupe, and then roll the prosciutto tightly around the cantaloupe. It’s about 2-3 chunks of cantaloupe per prosciutto slice. You should have about half of the prosciutto remaining when you are done.

3. Assemble:

• Select a large platter, shallow bowl, even a cutting board could work.
• Determine where the center of your dish is. Now find the halfway point between the center of the dish, and the outer edge of the dish (so 1/4 of the diameter of your dish). This is where you will start to layer your caprese salad, and it forms the base or “structure” of the rest of your layout. Hey now, I am an architect, did you expect any less?
• Place a slice of mozzarella with a slice of tomato at the middle distance point on your platter. Create a circle of caprese, alternating with tomato and cheese. Once the outer circle is complete, then start to layer you second circle, on top and inside the first ring. Don’t worry too much if it’s not perfect.
• Now, place the cantaloupe with prosciutto and without, between the edge of the dish and the outer ring of caprese. This is a lot more free-form, just try to evenly distribute the prosciutto chunks throughout.
• Last touch: cover the middle. Take the remaining prosciutto and lay it down so it forms little “ribbons” in the center of your innermost caprese ring. This hides the center and looks really pretty.
• Beautiful!! Wrap your artwork tightly with saran warp or aluminum foil and it’s ready to go. I have cocktail picks on the side in a cup for folks to munch on or you can bring some tongs along as well.

I have the various options because some people hate the cantaloupe with prosciutto, and want cantaloupe; some people want caprese or caprese with prosciutto, and some people just want prosciutto. This way everyone can have a little of what they prefer.

Alternatives:

• You can add a single basil leaf between each slice of cheese and tomato. Fair warning, sometimes they brown quickly in the sun.
• You can add balsamic vinegar and oil drizzled all over.
• Or a balsamic reduction is really nice too!
• Have some fun with it!

I hope you all enjoyed this easy Italian inspired appetizer that should please a small crowd, and is a Celiac (Coeliac) Disease safe gluten free recipe.

Until next time!

Your Fellow Gluten Free Adventurer