Melon Hors D'Oeuvres

  • Preparation 20 MIN
  • Servings 1
  • Makes 4 to 6 appetizers
It doesn’t get more classic than melon and prosciutto, but we put our own spin on this antipasto by adding paper-thin slices of freshly picked fennel. Splashed with a little white balsamic vinegar, the fennel brings the dish into bright, licorice-laced territory. We made these little parcels by wrapping the melon and fennel with a slice of cured ham or a cucumber ribbon for a veg-friendly option.



  1. On a work surface, cut the cantaloupe into 20 wedges. Set aside.
  2. Using a mandoline, shave the fennel halves into 20 thin slices. Place them in a bowl, drizzle with the vinegar and lightly season with salt.
  3. Make 10 bundles by pairing 1 melon slice with 1 fennel slice and wrapping with a strip of prosciutto.
  4. Make 10 more bundles with the remaining melon and fennel and wrap with the cucumber slices.
  5. Arrange the hors d’oeuvres on a serving platter. Garnish with fennel fronds and mint.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.