Prosciutto e Melone Recipe (5-Minute Italian Appetizer)
Sweet, savory, and effortlessly chic—Prosciutto e Melone is the classic Italian appetizer that proves less is more. All you need is a ripe cantaloupe, thin slices of prosciutto, and a little olive oil to make magic happen. This is a summer months essential—perfect for entertaining, snacking, or building out a larger antipasto spread. My recipe will transport you to Italy, instantly.
When it comes to summer appetizers, I always say: the simpler, the better—especially when the ingredients are perfect. A good melon recipe, a slice of crusty bread, and an icy Aperol Margarita or Spritz? That’s my idea of heaven. If you’re in the mood for more, check out my Bruschetta al Pomodoro, Pane e Pomodoro, Burrata Bruschetta, and summer cocktail staples like my Aperol Margarita and Aperol Spritz pitcher recipe. This would also be really delicious paired with my Marinated Mozzarella Balls. The creamy cheese would balance out the savory prosciutto perfectly.
Recipe Highlights: Prosciutto e Melone
- Inspiration: This classic Italian antipasto dates back centuries—yes, even Pellegrino Artusi, the father of modern Italian cuisine, wrote about pairing melon with cured meats.
- Best Served For: A warm summer evening, an antipasto platter, or as a light meal with a glass of chilled Pinot Grigio. This snack is sure to please, however you serve it! If you love this recipe, try my prosciutto-wrapped figs!
- What Makes It Special: It’s the perfect harmony of flavors—the sweetness of the melon with the saltiness of the prosciutto creates a contrast that never goes out of style. Plus, little to no prep time!
- Fun Fact: This classic Italian dish actually dates back to medieval times, when the pairing of fruit and cured meats was believed to create balance in the body.
Key Ingredients to Know
- Ripe cantaloupe: For the best flavor, choose a cantaloupe that feels heavy for its size with a strong, sweet aroma. Avoid any with soft spots. A perfect melon is key to the success of this dish.
Prosciutto di Parma (ham): Look for prosciutto with a Protected Designation of Origin (PDO) label at the deli counter—it’ll be aged, silky, and never too salty. You can also try Prosciutto di San Daniele or Prosciutto Toscana for a slightly different depth.
Extra virgin olive oil: A little drizzle brings richness and ties everything together. Use your good quality bottle here—it goes a long way.
Fresh herbs: You can tuck little bits of mint or basil between the proscuitto and the melon for an extra fresh bite.
Suggested Ingredient Substitutions and Additions
- Swap cantaloupe for juicy peaches or nectarines—a great twist when stone fruit is at its peak.
- Drizzle with balsamic glaze or balsamic reduction instead of olive oil for a sweet-tangy layer.
- Add torn mozzarella or burrata to the platter for a creamier, more filling version.
- Sprinkle with flaky sea salt or add crushed pink peppercorns for extra pop.
How to Make Prosciutto e Melone
- Cut the ripe cantaloupe into slices or wedges. Remove the rind from each slice, if desired. Cut each slice of prosciutto di Parma in half lengthwise to create 12 long slices.
2. Wrap one thin slice of prosciutto around each melon slice/wedge.
Arrange the prosciutto-wrapped melon on a large platter or serving plate.
Drizzle with extra virgin olive oil, then grind fresh black pepper over the top.
Garnish with fresh basil leaves if using. Serve at room temperature and enjoy—buon appetito!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Prosciutto e Melone (Prosciutto-Wrapped Melon)
Equipment
- cutting board
- Knife
- Serving platter
Ingredients
- 1 ripe cantaloupe
- 6 slices of Prosciutto di Parma
- 2 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- A handful of fresh basil leaves optional garnish
Instructions
- Cut the ripe cantaloupe into wedges or slices. Optionally, remove the skin from each slice for easier eating.
- Cut each slice of prosciutto in half length-wise, so that you have 12 strips. Take a slice of Prosciutto di Parma and wrap it around each piece of cantaloupe. Ensure the prosciutto is securely Drizzle a small amount of extra virgin olive oil over the Prosciutto e Melone for added richness.
- Grind freshly ground black pepper over the dish to add a touch of spice and enhance the flavors.
- Garnish the Prosciutto e Melone with fresh basil leaves for an extra burst of flavor and visual appeal.
- Arrange the Prosciutto e Melone on a serving platter and serve immediately. Enjoy the delightful combination of sweet cantaloupe and savory prosciutto!
Notes
Expert Tips from My Kitchen
- Choose a good melon: If it smells sweet and fragrant at the store, it’s ready.
- Ask the deli to slice prosciutto paper-thin: Thinner slices drape better and highlight the sweet melon.
- Serve at room temperature: This brings out the full flavor of the prosciutto crudo and cantaloupe.
- Use a melon baller for variety: Small cubes of melon or melon balls make a fun, bite-sized party version.
Serving Suggestions
- Wine pairing: A crisp Pinot Grigio is the classic match—light, refreshing, and a perfect palate cleanser.
- As part of a spread: Serve alongside an antipasto platter with other cured meats, olives, and cheese.
- Skewered for easy serving: Turn this into a finger food by threading melon and prosciutto onto small picks.
- On crusty bread: Serve over grilled bread with a drizzle of balsamic vinegar for a more filling version.
Storage Instructions
- Store any leftovers in an airtight container in the fridge for up to 1 day.
- Best served fresh—moist foods like melon can make the prosciutto soggy if stored too long.
- Do not freeze.
This is by far the easiest appetizer/snack ever. So tasty!