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Prosciutto e Melone (Prosciutto-Wrapped Melon)

Allie Hagerty
A simple yet iconic Italian antipasto, this Prosciutto e Melone recipe combines ripe cantaloupe and prosciutto di Parma for a sweet-and-salty summer bite.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Servings 12 servings

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.

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
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