Jigger & Joy — Secrets of the speakeasy, Spirit of the pub
Jigger & JoyFood & Party Recipes← All Recipes
Italian

Prosciutto and Melon Cups

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

cold_biteEasyItalian
Prep20 min0Total20 minServes24Tempcold
✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
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. 1Use melon baller to scoop cantaloupe into balls
  2. 2Cut prosciutto slices into strips wide enough to wrap melon balls
  3. 3Wrap each melon ball with prosciutto strip
  4. 4Arrange in appetizer spoons or on platter
  5. 5Add small piece of burrata to each
  6. 6Drizzle with olive oil
  7. 7Scatter mint chiffonade over all
  8. 8Crack fresh pepper on top
  9. 9Drizzle with balsamic glaze if using
  10. 10Serve immediately
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
proseccobellinichampagnewhite-wine
Save & Share
Italian◆Easy