Vegan Prosciutto and Melon

Elevate your appetizer game with this vibrant and cruelty-free twist on a classic—Vegan Prosciutto and Melon. This elegant recipe pairs smoky, savory rice paper "prosciutto" with the juicy sweetness of ripe cantaloupe for a mouthwatering plant-based delight. The rice paper is infused with a marinade of soy sauce, maple syrup, smoked paprika, and liquid smoke, then baked to create a perfectly pliable and flavorful alternative to traditional prosciutto. Garnished with fragrant basil leaves and a bright splash of lemon juice, this quick 25-minute recipe is as stunning as it is simple. Perfect for summer gatherings or a chic snack, it’s the ultimate vegan appetizer that’s light, refreshing, and bursting with flavor.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

Soak the rice paper sheets one at a time in warm water for about 10-15 seconds until pliable but not too soft.

Step 4

Cut each soaked rice paper sheet into broad strips (1.5-inch width).

Step 5

Lightly pat the strips dry with a kitchen towel to remove excess water.

Step 6

Dip each strip into the marinade, ensuring it's well-coated and lay them flat on the prepared baking sheet.

Step 7

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.

Step 8

Remove from the oven and allow them to cool slightly on a wire rack.

Step 9

Meanwhile, cut the cantaloupe in half, remove seeds, and slice into slender wedges, about 1 inch thick per piece. Remove the rind.

Step 10

Wrap each piece of cantaloupe with a slice of the vegan prosciutto and arrange on a serving platter.

Step 11

Garnish with fresh basil leaves and a drizzle of lemon juice over the top.

Step 12

Serve immediately as an appetizer or a refreshing snack.

Nutrition Facts

Serving size	(442.8g)

Amount per serving	% Daily Value*
Calories	925.8

Total Fat 16.0g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 2494.1mg	0%
Total Carbohydrate 182.7g	0%
Dietary Fiber 5.8g	0%
Total Sugars 39.6g
Protein 15.3g	0%

Vitamin D 0IU	0%
Calcium 106.7mg	0%
Iron 4.0mg	0%
Potassium 570.9mg	0%

*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.

Source of Calories

Fat: 15.4%

Protein: 6.5%

Carbs: 78.1%