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Skewers with slices of prosciutto e melone arranged on a wooden board, with sprigs of rosemary nearby.

Prosciutto And Melon Appetizer Recipe

Author: Jessica Haggard
Prosciutto e Melone is a classic Italian appetizer that’s made with silky ribbons of savory prosciutto and fresh, juicy melon balls. The perfect pairing creates a refreshing, no-cook bite that's light, elegant, and bursting with flavor. With only 2 ingredients and no cooking required, it’s the perfect summer-inspired appetizer you can enjoy year-round.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 23 skewer
Calories 10 kcal

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.
Serve: Serve alongside a fresh arugula salad, a caprese platter, 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.
Store: 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. Do not freeze. Since it's a no-cook recipe, reheating isn't necessary - just let it sit at room temperature for a few minutes before serving.

Nutrition

Calories: 10kcalCarbohydrates: 2gProtein: 0.3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 0.3mgSodium: 11mgPotassium: 39mgFiber: 0.2gSugar: 2gVitamin A: 812IUVitamin C: 3mgCalcium: 2mgIron: 0.1mg
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