Italian Prosciutto and Melon (Prosciutto e Melone)
Every time I make Prosciutto and Melon, it gets rave reviews. I’ve even been called a genius because of it. But I can’t take the credit: Prosciutto e Melone has been served in what is today Italy since Ancient Rome.
My nonna frequently served this 2-ingredient melon appetizer as part of her antipasti table—forget a platter, we had a whole table—every Sunday. I have to say, Sunday dinners are one of the greatest Italian food traditions!
The simple pairing of perfectly ripe melon and expertly cured meat is rooted in the Italian philosophy of cooking. That’s because of this fun fact: In Italy, using fresh local ingredients isn’t a fad or new concept, it’s at the center of Italian cuisine.
This dish is associated with the regions of Emilia-Romagna (famous for its prosciutto di Parma) and Tuscany (home to the sweetest cantaloupe).
Why does everyone love this dish? I’m pretty sure it’s the combination of sweet and salty, the same reason everyone loves my bacon-wrapped dates.
Prosciutto e Melone Ingredients and Substitutions
Juicy, sweet melon wrapped in salty prosciutto creates a refreshing appetizer that’s especially popular during warm summer months. Sounds pretty simple, right?
Yes. But because this dish is so minimal, ingredient quality is everything. Here are a few things to help you make the best version of this super easy appetizer.
Cantaloupe Melon
You want the best cantaloupe you can find, so it needs to be ripe. The melon should be fragrant, slightly soft at the stem end, and heavy for its size.
A perfectly ripe cantaloupe delivers the sweetness that you need to stand up to the saltiness of the prosciutto. Tuscan cantaloupe (also called Tuscan melon) is my favorite!
Substitutions: Cantaloupe is definitely the fan favorite here. But other summer melons like Galia, Sharyn, Hami, Kajari, and honeydew melon will work. I’d stay away from watermelon for this dish—but definitely use it for Watermelon Feta Bites!
Prosciutto
Opt for high-quality prosciutto crudo. Prosciutto di Parma is the most famous, and the runner-up is prosciutto di San Daniel; both are excellent choices.
The prosciutto should be silky, delicate, and thin enough to almost melt in your mouth. If your prosciutto is hard, it will crack rather than perfectly wrap around your melon.
Chef’s Tip: Keep the prosciutto in the refrigerator until you need it. The slices will separate from each other much more easily when cold.
Substitutions: Culatello is the most similar Italian cured meat, but it’s hard to find in the States. A high-quality smoked ham (prosciutto cotto) will also wrap well, but it will obviously have a different flavor.
Speck and Serrano ham are other possibilities, as long as they are not too dry.
Prosciutto to Melon Ratio
I use a half slice of prosciutto per melon slice. For me, it’s the perfect balance. However, if you want your prosciutto-wrapped cantaloupe more meaty, use 1 pound of prosciutto and don’t cut the prosciutto in half before you wrap it.
Prosciutto and Melon Recipe
Prep Time: 15 minutes
Cook Time: 0 Minutes
Servings: 12
Ingredients
1 ripe cantaloupe
8 oz prosciutto, thinly sliced
Note: If you make Prosciutto and Melon Skewers, or cut your slices in half to make 24, you will need 1 pound of prosciutto (see Variations Section below).
Instructions
1. Prepare the melon: Slice the cantaloupe in half and scoop out the seeds. Cut the melon into 12 wedges. See Variations Section below for other options.
2. Remove the rind: Using a sharp knife, carefully trim away the rind from each melon wedge.
3. Cut the prosciutto: Separate one slice of prosciutto from its separating paper, and cut it in half lengthwise. It is best to keep the rest of the prosciutto slices together rather than separate them at this point. The less you touch prosciutto, the better chance you have of keeping all the pieces intact.
4. Wrap: Start near one end of the melon slice, leaving ½–1 inch at the very end. Gently wrap the piece of prosciutto around the melon as you work your way around to the other end. Place the prosciutto-wrapped melon on a serving platter, and repeat until all of the melon is wrapped.
5. Serve immediately: See serving tips below.
Serving Prosciutto and Melon
Assemble just before serving to maintain texture and freshness.
Traditionally Served
In Italian restaurants, fresh melon and prosciutto crudo is served before the meal—as an antipasto. At home, it’s the perfect starter for a family gathering, dinner party, or special occasion.
More Recipes for Your Antipasti Table
Caponata
Zucchini Flower Fritters
Stuffed Zucchini Blossoms
Frittata di Pasta
Frittata di Zucchini
Stromboli
Serving Ideas
In your own home, you can serve this delicious appetizer any time you want.
Take it on a summer picnic, enjoy it as a snack, or have it as a light lunch.
You don’t have to stick to serving it with Italian food. Prosciutto and Melon will fit well with most Mediterranean Cuisine dishes. You can even include it on a meze table.
It’s also great at a barbecue! Serve it as a side dish to BBQ Ribs or chicken.
Cheers
Pair with a crisp white wine like Pinot Grigio or Prosecco.
Variations
This simple recipe can be tweaked to be more of a party food or more of a meal.
Additions
The traditional Italian Prosciutto e Melone recipe only has two ingredients. However, feel free to make it your own with fresh herbs or drizzles. Same goes for the skewers below.
Honey helps if your melon is not sweet enough.
Balsamic glaze will look pretty and add a greater depth of flavor.
Hot Honey is a great way to add spice.
Prosciutto Melon Skewers
For a bite-sized melon and prosciutto appetizer, make skewers. Cut the cantaloupe into 1-inch cubes, wrap in a half slice of prosciutto, and secure with a large toothpick.
Prosciutto, Melon, and Mozzarella Skewers
Add a creamy mozzarella pearl to the top of the basic skewer for a more hardy snack.
Prosciutto and Melon Salad
This can be an easy summer salad. In fact, you can make a melon and prosciutto salad even more quickly than you can make skewers.
Make a bed of greens (arugula is my preference) and drizzle them with extra virgin olive oil. Top them with bite-sized pieces of cantaloupe, thin slices, or balls made with a melon baller. Add prosciutto slices, half slices, or small pieces made by simply tearing your prosciutto. Drizzle the salad with balsamic vinegar or sweet balsamic glaze.
Of course, cheese lovers like myself can add small mozzarella balls, buffalo mozzarella, burrata, or any of your favorite Italian cheeses.
Frequently Asked Questions
How do I know if my cantaloupe is ripe?
Look for a sweet aroma, a slight give at the stem end, and a golden-beige color under the netting (the rough exterior of the cantaloupe that roughly resembles a net).
Can I make Proscuitto e Melone ahead of time?
You can go halfway. You can prep the melon a day in advance and store in an airtight container. Then assemble your prosciutto and melon combo just before serving to keep the prosciutto from becoming soggy.
Is prosciutto and melon healthy?
Yes! It’s a naturally low-carb (and gluten-free) dish that’s high in protein and rich in vitamins from the melon.
