Prosciutto cantaloupe cups with mint and basil

Prosciutto cantaloupe cups with mint and basil
  • 4 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:25 Total Time


Add all
  • 1


  • 4


  • 2 tsp.
    (10 mL)

    extra virgin olive oil

  • 6

    mint leaves

  • 6

    basil leaves

  • Freshly ground pepper to taste


Cut cantaloupe in two horizontally.

Remove seeds. Cut away peel.

Cube cantaloupe.

Set aside in a big bowl.

Cut prosciutto into thin strips, 1/2 in. (1 cm) wide, and add to cantaloupe.

Chop mint and basil leaves and combine with cantaloupe and prosciutto.

Dress with olive oil and pepper to taste.

Let stand 10 - 20 minutes.

Spoon into dessert cups.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007