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cold_biteEasyItalian

Prosciutto and Melon Cups

Sweet cantaloupe balls wrapped in salty prosciutto, served in elegant spoons

⏱️ Prep: 20min0⏰ Total: 20min👥 Serves: 24🌡️ cold
✓ gluten-free
⚠️ Contains: 🥛 Dairy

Ingredients

  • 1 largecantaloupe(ripe)
  • 8 ozprosciutto di Parma(thinly sliced)
  • 4 ozburrata cheese(torn into pieces)
  • 2 tbspextra virgin olive oil
  • 1 tbspfresh mint(chiffonade)
  • 0.5 tspblack pepper(freshly cracked)
  • 2 tbspbalsamic glaze(optional)

📝 Make Ahead

Melon can be balled up to 1 day ahead; refrigerate. Wrap and assemble just before serving.

Instructions

  1. Use melon baller to scoop cantaloupe into balls
  2. Cut prosciutto slices into strips wide enough to wrap melon balls
  3. Wrap each melon ball with prosciutto strip
  4. Arrange in appetizer spoons or on platter
  5. Add small piece of burrata to each
  6. Drizzle with olive oil
  7. Scatter mint chiffonade over all
  8. Crack fresh pepper on top
  9. Drizzle with balsamic glaze if using
  10. Serve immediately

💡 Pro Tips

The melon must be perfectly ripe - smell the stem end, it should be fragrant. Honeydew can substitute for cantaloupe. Quality prosciutto makes all the difference - spring for prosciutto di Parma or San Daniele. The burrata adds richness but can be omitted for a lighter version.

📜 History

Prosciutto e melone is a classic Italian antipasto that has graced tables for centuries. The combination of sweet, ripe melon with salty cured ham is a study in perfect flavor contrast, best enjoyed during summer months when melons are at their peak.

🍸 Pairs Well With

Also pairs well with:

proseccobellinichampagnewhite-wine