Prosciutto-Wrapped Watermelon

Fix of the Week columnist, Sam Edelman’s, recipe for Prosciutto-Wrapped Watermelon in today’s Santa Barbara NewsPress (viewing may require registration) made my mouth water. I can’t wait to try this refreshing (and pretty low carb) summer bite.

To quote the author,

Watermelon is the perfect fruit to enjoy on a hot summer day, as it consists of about 92% water by weight. It is an excellent source of vitamins A and C, and a good source of potassium.

I couldn’t agree more! And paired with salty goat cheese and the tang of red onion all wrapped up in creamy prosciutto, it’s got my vote for most appealing summer appetizer.

Here’s his delightful recipe.

Prosciutto-wrapped watermelon
Sam Edelman

6 ounces spreadable goat cheese

1 small (about 3-pound) watermelon, seedless preferred, cut into 2-inch-by-1/2-inch spears

1 small bunch fresh basil, leaves removed, washed and thinly sliced

1 small red onion, thinly sliced

4 ounces prosciutto, cut into approximately 3-inch-by-2-inch pieces

Spread about 1/2 tablespoon goat cheese on each watermelon spear. Add sprinkle of fresh basil followed by a couple slices of red onion. Wrap each watermelon spear in prosciutto and secure with toothpick. Refrigerate until ready to serve. You can substitute fresh cantaloupe, honeydew or any other melon if preferred, or use a mix.

Yield: about 25 servings

Thanks, Sam!