Melon And Prosciutto

Melon and Prosciutto is the ultimate sweet and savory combo that’s as effortless as it is delicious. The juicy, refreshing melon pairs perfectly with the salty, delicate prosciutto, creating a bite that's light yet full of flavor. Whether served as an appetizer or a snack, it’s a simple dish that always feels a little bit special

Why I Love This Recipe

Melon and Prosciutto is a classic Italian dish that combines sweet, juicy melon with salty, savory prosciutto (cured ham). This combination of flavors and textures is a staple of Italian cuisine and one that Thomas and I indulged in DAILY when we were in Italy!

This perfectly sweet and salty combo of Melon and Prosciutto date back to ancient Rome, where the combination of fruit with savory or salty ingredients was popular. The dish became particularly associated with the regions of northern and central Italy, such as Emilia-Romagna and Tuscany, where high-quality prosciutto is produced. Add to that an aperol spritz and you're living your best Italian life!

In Italian culinary tradition, Melon and Prosciutto is often served as an antipasto (starter) or light appetizer, especially during the summer months when melons are in season. The contrast between the sweetness of the melon and the saltiness of the prosciutto creates a refreshing and satisfying dish that is both simple and sophisticated.

This easy Melon and Prosciutto starter is part of an incredible 90-minute Late Summer Dinner Party Menu that will truly impress any guests and you won't break a sweat!

Ingredients & Substitutions

Cantaloupe
Prosciutto - I get mine from Eataly!
Full ingredient list is in the recipe box below along with measurements and directions!

How to Make

Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of prosciutto. Arrange the Melon and Prosciutto on a platter and serve cold.

Tips & Tricks

Choose the Right Melon: Opt for a ripe, sweet melon like cantaloupe or honeydew. Look for one that feels heavy for its size and has a slightly sweet fragrance at the stem end.

Chill the Melon: For the best flavor and texture, chill the melon before slicing and serving. Cold melon pairs wonderfully with the salty prosciutto, making each bite refreshing.

Slice Thinly: Cut the melon into even, bite-sized wedges or slices. Thin slices are easier to wrap with prosciutto and create a nice balance of flavors.

Use High-Quality Prosciutto: The quality of the prosciutto matters. Look for a good-quality, paper-thin prosciutto di Parma or San Daniele for the best flavor and texture.

Wrap Loosely: Wrap the prosciutto around the melon slices gently, without squeezing. The prosciutto should just lightly hug the melon to keep the delicate texture intact.

Serve Immediately: Melon and prosciutto is best enjoyed fresh. Prepare it just before serving to keep the prosciutto from drying out and the melon from losing its juiciness.