Italian
Prosciutto-Wrapped Melon
Sweet cantaloupe wrapped in silky prosciutto - simple Italian perfection
cold_biteEasyItalian
Prep20 min0Total20 minServes24Tempcold
✓ gluten-free✓ dairy-free
Recipe
Ingredients
- 1ripe cantaloupe
- 6 ozprosciutto di Parma(thinly sliced)
- 2 tbspaged balsamic vinegar(good quality)
- freshly cracked black pepper
- fresh mint leaves(optional garnish)
Make Ahead
Can be assembled up to 2 hours before serving. Cover and refrigerate.
Instructions
- 1Cut cantaloupe in half and scoop out seeds
- 2Slice into thin crescents, then cut away rind
- 3Cut each crescent into bite-sized pieces
- 4Tear prosciutto slices in half lengthwise
- 5Wrap each melon piece with strip of prosciutto
- 6Arrange on platter
- 7Drizzle with aged balsamic
- 8Finish with freshly cracked black pepper
- 9Garnish with mint if desired
- 10Serve at cool room temperature
Notes
Pro Tips
The melon must be perfectly ripe - fragrant at the stem end with slight give. Use authentic prosciutto di Parma or San Daniele for best flavor. Paper-thin slicing is essential. Good aged balsamic is thick and syrupy, not thin and sharp. Serve at cool room temperature, not cold, for best flavor.
History & Origin
Prosciutto e melone is a beloved Italian antipasto that exemplifies the Italian genius for combining simple, high-quality ingredients. The pairing has been enjoyed in Italy since at least the Renaissance. The salt of the prosciutto intensifies the melon's sweetness in a perfect balance of flavors.
Cocktail Pairings
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Pairs Well With
proseccochampagnewhite-wineaperol
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