Eating Deliciously: Guest Post: Proscuitto and Melon Salad

As the holidays approach I like to have a couple of appetizers I can whip up for unexpected guests. Today Hilary from Baking Bad shares a great idea along with several wine pairing suggestions.

Hello, I am Hilary from Baking Bad and I am so excited to be guest posting for this wonderful blog! I wanted to share a wonderful appetizer for the holidays or anytime of the year. My husband and I love to travel, and one of our favorite places in wine country. While we were out there we tasted prosciutto and melon with a Moscato wine. A sweet Moscato chilled is the perfect contrast to the salad. You can also dress the salad up by putting it on a bed of mixed greens and topping with a balsamic reduction. I have included the base recipe with some Moscato recommendations, and also a balsamic reduction recipe. Hope you enjoy and head on over to Baking Bad for more delicious treats!

Proscuitto and Melon Salad

For the salad:

1 thinly sliced cantaloupe

½ pound prosciutto di parma

Directions:

Alternate cantaloupe and prosciutto on a platter for serving. You may also place atop a bed of baby greens with a balsamic reduction.

Balsamic Reduction:

1 ½ cups balsamic vinegar
1/3 cup of brown sugar

Bring vinegar to a boil, turn down the heat and let it simmer. When it reduces halfway, add brown sugar. Simmer some more until it becomes syrupy and sticks to the back of a wooden spoon. As it cools it will thicken up. Store leftovers in fridge for up to a week.

Moscato Recommendations:

Beringer Vineyards Moscato 2010

Candoni Moscato D'italia

Ceretto Santo Stefano Moscato 2010 Muscat Wine