Melon and Prosciutto cups with thyme-infused honey glaze is the easiest way to impress your mama for Mother’s Day brunch.

What you need for Melon and Prosciutto Cups

Cantaloupe and honeydew
Prosciutto. My dad was born in Pama, Italy so I’m partial in recommending Prosciutto di Parma in place of its domestic cousins.
Fresh Mint Leaves. I recommend growing mint in a pot on your porch. It’s an amazingly flavorful herb that can be used in so many recipes and lots of cocktail mixes. Just be careful not to plant it in your flower beds, because the roots (also known as runners), make it a very invasive plant. Growing it in a pot will contain the roots and not allow it to invade the rest of your garden.
Honey. I love to use local honey whenever I can for its added health benefits – especially allergy relief. If you want to know more about local honey vs store bought honey for allergy relief – read how it was life changing for my family here.
Olive oil
Fresh Lemon Juice
Fresh Thyme. This is another great herb to grow in a pot. And I love that it’s a perennial, which means it comes back every year.
Salt

How To Make Melon and Prosciutto Cups

Combine cantaloupe and honeydew balls in a glass with prosciutto. Add desired amount of mint leaves.
Combine honey, olive oil, lemon juice, thyme, and salt in a small bowl. Heat mixture in microwave for 40 seconds. Stir until well combined.
Drizzle desired amount over glasses of melon and prosciutto.
Enjoy

Course Appetizer

Servings 6

Combine cantaloupe and honeydew balls in a glass with prosciutto. Add desired amount of mint leaves.
Combine honey, olive oil, lemon juice, thyme, and salt in a small bowl. Heat mixture in microwave for 40 seconds. Stir until well combined.
Drizzle desired amount over glasses of melon and prosciutto.

Keyword easy recipes, honey, honey glaze, Melon and Prosciutto, melon cups, mothers day brunch, mothers day recipes, recipes to impress