Vegan Prosciutto and Melon
Elevate your appetizer game with this irresistible Vegan Prosciutto and Melon recipe, a plant-based twist on the classic pairing of sweet and savory. This dish features tender cantaloupe wedges paired with smoky, caramelized vegan prosciutto made from marinated and baked rice paper sheets. With hints of maple syrup, smoked paprika, and liquid smoke, the rice paper transforms into a deliciously authentic alternative to traditional prosciutto. Garnished with fresh basil and a bright drizzle of lemon juice, the combination of flavors is refreshingly vibrant yet indulgent. Perfectly suited for summer gatherings or a light appetizer, this easy-to-prepare recipe comes together in under 30 minutes and serves as a delightful vegan option that won't compromise on taste. Keywords: vegan prosciutto, melon appetizer, plant-based snack, summer recipe, vegan party food.
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Recipe Information
Ingredients
- 6 sheets Rice paper sheets
- 3 tablespoons Soy sauce
- 2 tablespoons Maple syrup
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Liquid smoke
- 1 tablespoon Olive oil
- 1 Cantaloupe
- 12 leaves Fresh basil leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow dish, mix together the soy sauce, maple syrup, smoked paprika, liquid smoke, olive oil, salt, and black pepper to create the marinade.
Soak the rice paper sheets one at a time in warm water for about 10-15 seconds until pliable but not too soft.
Cut each soaked rice paper sheet into broad strips (1.5-inch width).
Lightly pat the strips dry with a kitchen towel to remove excess water.
Dip each strip into the marinade, ensuring it's well-coated and lay them flat on the prepared baking sheet.
Bake in the preheated oven for 7-10 minutes until the strips are slightly crisped but still pliable like prosciutto. Keep a careful watch to avoid burning.
Remove from the oven and allow them to cool slightly on a wire rack.
Meanwhile, cut the cantaloupe in half, remove seeds, and slice into slender wedges, about 1 inch thick per piece. Remove the rind.
Wrap each piece of cantaloupe with a slice of the vegan prosciutto and arrange on a serving platter.
Garnish with fresh basil leaves and a drizzle of lemon juice over the top.
Serve immediately as an appetizer or a refreshing snack.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 39.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
