Gluten Free Prosciutto Melon Cups

Total time15 min

Prep time15 min

Cook time0 min

4.5

(28)

Sweet, salty, creamy, and a little tangy all at once — this appetizer is the kind of thing that disappears from a platter before you even sit down. Ripe cantaloupe is cut into natural little cups, then layered with silky ribbons of prosciutto and pillowy torn mozzarella for a combination that feels genuinely luxurious with almost no effort. A drizzle of honey and balsamic glaze ties everything together, and a pinch of flaky sea salt and fresh black pepper make every bite pop. The whole thing comes together in minutes with zero cooking required, which makes it perfect for warm-weather entertaining or a last-minute starter. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting involved — it just works. Fresh basil scattered over the top adds a fragrant, herby finish that takes the presentation from pretty to genuinely stunning. Serves six, though you may want to double it just to be safe.

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Ingredients

6 servings

1 medium cantaloupe (about 3 lb)
4 oz prosciutto, thinly sliced
4 oz fresh mozzarella, torn into small pieces
2 tbsp honey
2 tbsp balsamic glaze
¼ tsp flaky sea salt
¼ tsp black pepper, freshly ground
¼ cup fresh basil leaves, small or torn (optional)

Instructions

1
Halve the cantaloupe through the equator and scoop out the seeds with a spoon. Cut each half into 6 wedges (12 wedges total), then use a sharp knife to cut the flesh free from the rind, leaving the rind as a shallow cup. Trim a thin slice off the curved bottom of each rind cup so it sits flat on a platter.
2
Fold or loosely ribbon one slice of prosciutto onto each melon cup, then tuck a piece of torn mozzarella alongside it.

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