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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
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.
    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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