Prosciutto e Melon

Learn how to make Prosciutto e Melone, a classic Italian antipasto that pairs sweet ripe melon with savory prosciutto di Parma. This no-cook Italian appetizer is refreshing, elegant, and perfect for summer entertaining.

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Thinly sliced prosciutto-wrapped cantaloupe and mozzarella cheese on a wooden serving board, perfect for Italian appetizers.

Prep Time10

Total Time10

Servings:

Course: Antipasto, Appetizer

Ingredients

For the Prosciutto and Melon:

1 ripe cantaloupe or other melon like honeydew
6-8 thin slices of prosciutto di Parma
Freshly cracked black pepper optional
A few fresh mint leaves optional

Optional Garnish:

Drizzle of aged balsamic glaze
Shaved Parmigiano-Reggiano

Essential Equipment

1 Cutting board (wood or bamboo)
1 Chef’s knife
1 Paring knife
1 Serrated knife optional, for melon
1 Cheese knife & board for serving
1 Olive Oil Cruet if garnishing
Balsamic glaze dispenser

Instructions

Select the Melon

Choose a ripe cantaloupe. It should smell sweet at the stem and feel heavy for its size.

Slice the Melon

Cut the melon in half with a sharp or serrated knife.
Scoop out the seeds with a spoon.
Cut into wedges or bite-sized chunks, depending on serving style.

Remove the Rind

Use a paring knife to carefully slice away the rind.
Keep only the juicy orange (or green) flesh.

Wrap with Prosciutto

Take 6–8 slices of thinly sliced prosciutto di Parma.
Wrap each around a piece of melon, or drape loosely on top.

Arrange & Garnish

Place on a large platter or wooden board.
Add fresh mint leaves or a drizzle of balsamic glaze if desired.
Optional: shave Parmigiano-Reggiano on top for richness.

Serve Immediately

Allow melon to sit at room temperature for 10 minutes before serving.
Enjoy slightly chilled for the perfect balance of flavors.

Nutrition

Serving: 2gCalories: 210kcalCarbohydrates: 12gProtein: 10gFat: 14gSodium: 720mgFiber: 1gSugar: 11g