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

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.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Antipasto, Appetizer
Cuisine Italian
Servings 2
Calories 210 kcal

Equipment

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

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
Keyword easy Italian recipes, Easy Italian Starter, Italian appetizer
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