Prosciutto E Melone (Prosciutto And Melon) Recipe
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Prosciutto e Melone is a classic Italian appetizer that’s made with silky ribbons of savory prosciutto and fresh, juicy melon balls. It’s a simple yet stunning dish that’s sweet and salty, with a pairing that’s just meant to be. With only 2 ingredients and no cooking required, it’s the perfect summer-inspired appetizer you can enjoy year-round.
I host a lot of parties in a year, so it helps that I have quick and easy appetizers up my sleeve. I know I always have basil tomato mozzarella skewers and cucumber pinwheels to rely on, but Prosciutto e Melone remains to be the crowd favorite. I’m not surprised – who wouldn’t enjoy an easy bite that combines the buttery saltiness of cured prosciutto and subtle sweetness of juicy melon?
And that’s not the best part! This no-fuss appetizer requires no heat or cooking – just assemble and serve! Enjoy it by the poolside, picnic-style, or as a breezy appetizer before dinner. It’s perfect for summer entertaining, light lunches, or a quick anytime snack when you’re craving something cool, quick, and delicious. Make this prosciutto and melon appetizer today to find out what I’m talking about!
Why You’ll Love This Recipe
- Simple yet stunning: A true Italian classic that proves less really is more.
- Effortless appetizer: Looks like a gourmet appetizer with almost no work – just slice, assemble, and it’s ready to enjoy.
- 2 ingredients: All you need is prosciutto and melon to make a delicious and stunning appetizer.
- The perfect light bite: A refreshing appetizer that won’t weigh you down before the main course.
- Flexible serving options: We love them on skewers, but you can serve them layered on a platter, or even make prosciutto-wrapped melon!
- Serves a crowd: A batch makes 24 pieces, ideal for cocktail parties, special occasions, or last-minute gatherings.
How to Make Prosciutto E Melone
Can you believe that you can make a batch of this elegant appetizer in 10 minutes from start to finish? Simply make melon balls, slice the prosciutto, and assemble them on skewers. I recommend keeping them in the fridge until they’re ready to serve to make them extra refreshing!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Cantaloupe: I use cantaloupe because it’s firm, juicy, holds up well, and doesn’t easily become soggy or mushy. Make sure to choose a ripe cantaloupe by looking for a sweet, fragrant aroma at the stem end, a golden beige rind (not green), and a slight give when pressed gently.
- Prosciutto: Look for thinly sliced, well-marbled prosciutto with a rosy pink color and minimal white fat. Opt for authentic versions like Prosciutto di Parma or San Daniele, and avoid overly processed or overly salty varieties for the best balance with the melon.
Step-By-Step Instructions
Here’s how to bring this Italian classic to life in just a few easy steps. With no cooking involved, it’s all about choosing the best ingredients and assembling them with care – perfect for when you want something simple yet sophisticated. Follow the instructions below for the perfect Prosciutto e Melone!
Step 1: Prep the cantaloupe
Cut the cantaloupe in half and remove the seeds. Use a melon baller to scoop out round balls of cantaloupe.
Step 2: Slice the prosciutto
Cut the prosciutto slices in half to yield 24 strips. Fold one strip back and forth on itself, accordion-style to create a bow-like pattern.
Step 3: Assemble
Poke a cantaloupe ball with a skewer and push it down to the base. Then, add the folded prosciutto, followed by a second ball of cantaloupe. Press the melon tightly so the prosciutto flairs out on the sides in a nice bow pattern.
Step 4: Chill and serve
Cover and chill for at least 30 minutes before serving.
Substitutions
This recipe is as simple as it gets with just melon and prosciutto. In case you’re missing one, or prefer to use alternatives, substitute with the ingredients below. Just make sure to come back next time and try the recommended ingredients to enjoy the well-loved classic!
- Cantaloupe: Substitute with honeydew melon, Galia melon, or watermelon for a similar sweet, moist texture.
- Prosciutto: Swap out with a dry-cured ham like Serrano ham for a similar flavor profile, or try turkey prosciutto for a leaner, lower-fat alternative.
Expert Tips
- Slice the meat paper-thin: Thin slices melt on the tongue and balance perfectly with the melon’s sweetness – thicker cuts can overwhelm the delicate flavor.
- Avoid overhandling prosciutto: Handle prosciutto minimally to keep it from drying out or tearing – use clean hands or tongs to place slices.
- Make them party-ready: Make uniformly-sized melon balls for the most pleasing presentation and follow the accordion folding technique for the prosciutto to add texture and visual appeal to the appetizer. Arrange the skewers on a platter – stand them up by sticking the skewers into a half cantaloupe base or lay them down elegantly on a serving tray.
- Pair with fresh herbs: A few fresh basil or mint leaves can brighten the dish and add a refreshing herbal note.
- Add mix-ins: Switch things up by adding creamy mozzarella balls or burrata to the skewers. You can also mix in other fruits like figs, peaches, or strawberries for a colorful platter with extra layers of flavor and texture.
- Serve chilled, not frozen: Keep the melon and prosciutto well-chilled for the best refreshing contrast; freezing dulls the texture and flavor.
How to Store This Recipe
Prosciutto e Melone is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To prevent the melon from making the prosciutto soggy, try storing the two components separately if possible. Do not freeze this dish, as the texture of the melon will degrade and the prosciutto may become rubbery. Since it’s a no-cook recipe, reheating isn’t necessary – just let it sit at room temperature for a few minutes before serving to bring out the best flavor and texture.
What to Serve with Prosciutto E Melone
Prosciutto e Melone shines as a light appetizer, but it pairs beautifully with a variety of Mediterranean-inspired sides. Serve it alongside a fresh arugula salad with lemon vinaigrette, a caprese platter with ripe tomatoes and mozzarella, or a crusty baguette with olive oil for dipping.
It’s also a lovely addition to a summer brunch spread, beach charcuterie board, or charcuterie table. For drinks, they’re delicious with strawberry lemonade, a tropical smoothie, sangria, a crisp white wine like Pinot Grigio or a sparkling Prosecco.
More Easy Appetizers To Try
- Bacon-wrapped asparagus
- Air fryer stuffed mushrooms
- Creamy deviled eggs
- Crispy loaded potato skins
- Air fryer zucchini fries
Prosciutto And Melon Appetizer Recipe
Ingredients
- 1 medium ripe cantaloupe
- 12 pieces prosciutto thinly sliced
Instructions
- Cut the cantaloupe in half and remove the seeds. Use a melon baller to scoop out round balls of cantaloupe.
- Cut the prosciutto slices in half to yield 24 strips. Fold one strip back and forth on itself, accordion-style to create a bow-like pattern.
- Poke a cantaloupe ball with a skewer and push it down to the base. Then, add the folded prosciutto, followed by a second ball of cantaloupe. Press the melon tightly so the prosciutto flairs out on the sides in a nice bow pattern.
- Cover and chill for at least 30 minutes before serving.
Notes
- Slice the meat paper-thin – they melt on the tongue and balance perfectly with the melon’s sweetness – thicker cuts can overwhelm the delicate flavor.
- Handle prosciutto minimally to keep it from drying out or tearing – use clean hands or tongs to place slices.
- Make uniformly-sized melon balls for the most pleasing presentation and follow the accordion folding technique for the prosciutto to add texture and visual appeal to the appetizer.
- A few fresh basil or mint leaves can brighten the dish and add a refreshing herbal note.
- Switch things up by adding creamy mozzarella balls, burrata, or other fruit to the skewers.
- Keep the melon and prosciutto well-chilled for the best refreshing contrast; freezing dulls the texture and flavor.
