Prosciutto e Melone Recipe
Italian · Appetizer · 10 min total
A classic Italian summer antipasto that pairs sweet, ripe cantaloupe with salty, thinly sliced prosciutto for a refreshing and elegant starter.
10
min prep
min prep
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 ripe cantaloupe or other melon
- 8 thin slices prosciutto di Parma (about 4 oz)
- Fresh basil leaves for garnish (optional)
- Extra virgin olive oil for drizzling (optional)
- Freshly ground black pepper to taste
Instructions
- Cut the melon in half, scoop out the seeds, and cut into wedges. Remove the rind and slice the melon into bite-sized pieces or thin slices.
- Arrange the melon pieces on a serving platter.
- Drape the prosciutto slices over the melon, either folded or torn into ribbons.
- Garnish with fresh basil leaves, drizzle with olive oil if desired, and finish with a crack of black pepper.
- Serve immediately at room temperature.
Tips
- Use the ripest melon you can find for the best sweetness.
- Prosciutto should be sliced paper-thin; ask your deli counter to slice it fresh.
- For a twist, add a drizzle of balsamic glaze.
- This dish is best served immediately, but can be assembled up to 30 minutes ahead.
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