Salty, savory prosciutto contrasts perfectly with the sweetness of the melon and Angry Orchard Rosé.
Serving Size: 16 Servings
Cook Time: 15 Minutes
For the glaze: pour cider in a small saucepan over HIGH heat. Bring to a boil and reduce until thick and syrupy. Place in the refrigerator and cool completely.
For the melon: Cut cantaloupe in half and remove seeds. Slice melon into strips and wrap with prosciutto.
To serve: drizzle with the Angry Orchard cider reduction and serve immediately.Print Recipe