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2 small ripe cantaloupes, cut in half
1 tablespoon lime juice
Pinch salt
8 slices COLUMBUS® Prosciutto
8 basil leaves
1 bottle Prosecco


  1. Peel and seed melon halves. Reserve 1 melon half for garnish. Chop remaining melon into 2-inch chunks.

  2. Place chopped melon, lime juice and salt in blender cup. Blend until smooth. Chill until ready to serve.

  3. Slice remaining half melon into 8 thin slices. Wrap each melon slice with 1 slice prosciutto and 1 basil leaf. Secure with cocktail pick.

  4. In champagne flutes, pour a few tablespoons melon mixture. Fill with Prosecco. Garnish with prepared picks.