Italian · Starter · Easy
Prosciutto e Melone
Silky prosciutto wrapped around sweet ripe cantaloupe. Two ingredients, zero cooking, pure Italian summer.
The whole recipe in 60 seconds
Prosciutto e Melone, in 5 ideas
- The melon must be truly ripe; thump it and sniff the stem end for sweetness.
- Prosciutto di Parma aged 18 months or more has the nutty depth this dish deserves.
- Chill everything well; this is a cold dish and warmth dulls it.
- A drizzle of aged balsamic is a modern touch that works beautifully.
- Figs substitute perfectly for melon when they are in season.
What you need
Ingredients
- 1 ripe cantaloupe
- 8 oz prosciutto di Parma, thinly sliced
- Freshly ground black pepper
- Fresh mint leaves (optional)
- 1 tbsp olive oil (optional)
- 1 tbsp aged balsamic vinegar (optional)
How to make it
Directions
- Cut the cantaloupe in half, scoop out the seeds, and cut into 8 wedges. Remove the rind.
- Wrap each wedge with 1 to 2 slices of prosciutto.
- Arrange on a platter, grind black pepper over the top, and add mint if you like.
- Drizzle lightly with olive oil and aged balsamic if using.
- Serve immediately, well chilled.
Money saver. Buy the melon whole and ripe rather than pre-cut. Pre-cut melon is cut underripe and never sweetens up.