Prosciutto e Melone with Prosciutto di Parma (5 Minutes)

Prosciutto e Melone is one of those Italian classics that needs almost no introduction. Ripe cantaloupe, paper-thin slices of Prosciutto di Parma, a drizzle of good olive oil, and freshly cracked black pepper. And that’s the recipe! It takes 5 minutes, serves 12, and is the appetizer I put out at every summer gathering when I want something that looks beautiful and requires almost no effort. The key is the quality of the two main ingredients: a fragrant, ripe melon and real Prosciutto di Parma, which make this work.

This is a staple of my aperitivo spreads all summer long alongside my marinated mozzarella balls and a cold glass of Hugo Spritz. Prosciutto e melone has been on Italian tables for centuries; even Pellegrino Artusi, widely considered the father of modern Italian cuisine, wrote about pairing melon with cured meats. The contrast of sweet and salty is one of the most satisfying flavor combinations in Italian cooking, and this is its purest expression. If you love Italian summer appetizers, you will also want to try my Bruschetta al Pomodoro, Marinated Mozzarella Balls, and Caprese Bruschetta.

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

The melon is everything. Choose a cantaloupe that feels heavy for its size and has a strong, sweet fragrance at the stem end; if it smells like nothing, it is not ready. A perfect melon makes this recipe; an underripe one will give you nothing to work with. For the prosciutto, ask the deli counter to slice it paper-thin; thick slices are chewy and overpower the melon rather than complementing it. Prosciutto di Parma with a PDO label is what you want; it is aged, silky, and never too salty. A light drizzle of good extra virgin olive oil at the end ties everything together; do not skip it.

How to Make Prosciutto e Melone

1. 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. Drizzle with extra virgin olive oil, then grind fresh black pepper over the top.

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Prosciutto e Melone with Prosciutto di Parma (5 Minutes)

Allie Hagerty

This prosciutto e melone is made with ripecantaloupe and paper-thin Prosciutto di Parma, finished with a drizzle of extravirgin olive oil and fresh black pepper. A classic Italian sweet and saltyappetizer ready in 5 minutes with no cooking required. The key is a fragrant,ripe melon and real Prosciutto di Parma.

5 from 1 rating

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Appetizer

Servings 12 servings

Equipment

• cutting board
• Knife
• Serving platter

Ingredients

  

1x2x3x

• 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.
  1 ripe cantaloupe
• 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.
  6 slices of Prosciutto di Parma, 2 tablespoons extra virgin olive oil
• Grind freshly ground black pepper over the dish to add a touch of spice and enhance the flavors.
  1 teaspoon freshly ground black pepper
• Garnish the Prosciutto e Melone with fresh basil leaves for an extra burst of flavor and visual appeal.
  A handful of fresh basil leaves
• Arrange the Prosciutto e Melone on a serving platter and serve immediately. Enjoy the delightful combination of sweet cantaloupe and savory prosciutto!

Notes

Choose a ripe melon. Smell the stem end; it should be sweet and fragrant. If there is no aroma, the melon is not ready. This is the single most important step for a great prosciutto e melone.

Ask for paper-thin prosciutto. Thick slices are chewy and overwhelm the melon. Paper-thin slices drape beautifully and let both flavors come through equally.

Use real Prosciutto di Parma. Look for the PDO label at the deli counter. It is aged, silky, and the right level of salty for this dish.

Serve at room temperature. Cold prosciutto is stiff and mutes the flavor. Pull it out of the fridge at least 10 minutes before serving so it softens and drapes naturally.

Storage: Best served fresh. Store any leftovers in an airtight container in the fridge for up to 1 day. Do not freeze. The melon releases moisture over time so assemble as close to serving as possible.

 

Nutrition Facts

Serving: 1sliceCalories: 53kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 3mgSodium: 40mgPotassium: 80mgFiber: 0.4gSugar: 4gVitamin A: 1557IUVitamin C: 5mgCalcium: 4mgIron: 0.2mg

Keyword antipasto, aperativo, Snacks, Summer

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