A party-perfect appetizer that’s as simple as it is elegant! Sweet, juicy melon cubes are topped with thin slices of savory prosciutto and finished with a refreshing drizzle of Basil Olive Oil and Cucumber Honeydew White Riserva Balsamic Vinegar. A sprinkle of fresh basil and a hint of Sriracha Sea Salt add just the right amount of brightness and kick. These colorful little bites are light, refreshing, and guaranteed to disappear fast at any gathering.
The Olive Tap's Sriracha Sea Salt (I like the bit of spice this adds, but feel free to use any sea salt)
Directions:
Lay a piece of the prosciutto over the melon cube and stick a toothpick through to bottom. Arrange them all on a platter of your choice. Once they are all done combine the Basil Olive Oil, and Cucumber Melon Balsamic in a small bowl and whisk to combine. I made a dozen and used 1 T. of each the oil and vinegar. Drizzle the dressing over prosciutto melon bites, sprinkle with Sriracha Sea Salt, and sprinkle on diced basil. Serve immediately.
An Olive Tap Original recipe by Melanie, Long Grove
