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Recipe

Pig, Fig, and Melon with Balsamic Dipping Sauce

25 min • 12 servings •
John S
Prosciutto-wrapped melon and fig skewers with balsamic glaze on a plate, accompanied by a small bowl of dipping sauce in a cozy kitchen setting.

This simple tapas inspired nibble is a great addition to tapas menu or served as an appetizer with cocktails. A nice balance of saltiness, and cool sweetness. This makes about 12.

Ready

The Skewer:

  • 2 slices of Serrano ham, cut into 2” slices
  • 3 figs cut into quarters
  • 12 small cubes of honey dew melon

    • Balsamic Reduction:

  • 1 cup sugar
  • 1 cup balsamic vinegar
  • Fresh ground pepper

    • Set

  • 12 toothpicks or skewers
  • Saute pan
  • Small bowl

    • Go!

    To make Balsamic Reduction:

  • Place the sugar in a hot saute pan and caramelize, but do not let it burn (the sugar should be a nice light amber color).
  • Add the balsamic vinegar (The sugar may get hard, but as the vinegar boils, it will melt again) and a good pinch of fresh ground black pepper.
  • Boil for about 10 minutes over medium heat.
  • If the sauce is too thick, adjust by adding vinegar until desired.
  • Set aside to cool.

    • To make Skewer:

  • Wrap ham around melon and skewer on toothpick.
  • Add fig quarter to the skewer
  • To serve plate skewers and place reduction in bowl for dipping.

    • Recommendations

    The balsamic reduction is great on salmon.
    Find more delectable PARTY RECIPES here.

    appetizer cocktail fare figs party buffet party food tapas

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