Here’s the thing: we’re always searching for recipes for entertaining that are low fuss but high impact. And it’s hard to do better than the classics like a prosciutto-wrapped melon. But how do you make the all-time classic appetizer of prosciutto and melon during the colder months?
We make it with ripe Fuyu persimmons and wrap them in a smoky speck, then top it with a sweet-tart balsamic honey glaze, as we did for our latest Friends Who Fete party.
A twist on the traditional Italian appetizer of prosciutto and melon, you’ll impress your friends on your next reunion with this Speck-Wrapped Persimmons With Balsamic Honey Glaze recipe.
Okay, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Speck-Wrapped Persimmons With Balsamic Honey Glaze Recipe
Equipment
Ingredients
For The Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
For The Prosciutto Bites:
- 3 ounces speck or prosciutto thinly sliced
- 6 small ripe Fuyu persimmons
Instructions
- Make The Balsamic Glaze: Add the balsamic vinegar and honey to a small saucepan and simmer over medium heat until it is reduced and coats the back of a spoon, about 8 to 10 minutes (it should be the consistency of room temperature honey). Set aside. If too thick, you can loosen it by adding a teaspoon of vinegar and rewarming while stirring with a spoon.
- Make The Persimmon Bites: Cut each piece of speck or prosciutto in half lengthwise and prepare the persimmons by removing the top, then cutting each persimmon into six wedges. Wrap each persimmon with the speck and repeat until all the persimmon wedges are wrapped. Serve drizzled with the balsamic honey glaze. TIP: FYI, you could definitely use prosciutto or Spanish jamón in this recipe as well. We like to use speck (think of it like a smokier prosciutto, the more intense cousin) because the smokiness adds another note to this super simple appetizer. Our pick of speck is the domestic producers LaQuercia.
