If you’re looking for an easy summer appetizer, it doesn’t get much better than prosciutto and melon. This antipasto is incredibly simple to put together, with paper-thin slices of cured meat wrapped around cold cantaloupe or honeydew wedges. The salty-sweet flavor combo is absolutely irresistible.
If I can put an elegant spread of appetizers together without turning on the oven in the summer, I see that as a win. With no-cook appetizers like this easy Shrimp Ceviche, these fancy-ish Smoked Salmon Tea Sandwiches, and sweet melon wrapped in prosciutto on the table, along with a perfectly paired bottle of wine, I know I’ll be making everyone happy.
Antipasto Prosciutto e Melone
Prosciutto e melone (or prosciutto and melon) is one of the most famous easy Italian appetizers, built entirely around pairing salty, rich, cured meat with sweet, juicy seasonal fruit. I first fell in love with this pairing when I was 15 years old, working the garde manger station at the Legends Country Club in Eureka, Missouri.
The first time my chef asked me to wrap melon slices in prosciutto, I honestly thought he was crazy. But then I took a bite, and my mind was completely blown. The way the silky, deeply savory saltiness of cured ham cuts right through the juicy sweetness of ripe melon is literally heaven. Decades later, it’s still one of my favorite things to eat, especially during summer when cantaloupe and honeydew are at their peak.
Whether you stick to standard prosciutto-wrapped melon wedges, thread them onto skewers with basil and mozzarella, or jazz things up with a rich balsamic glaze, it’s a snack that’s impressive enough for summer dinner parties and simple enough to throw together for a weeknight patio snack. Either way, you’re not going to believe how easy this is.
Ingredients and Substitutions
This simple appetizer is all about choosing the best quality ingredients. Here’s my advice on what to look for when you get to the store:
- Melon – Cantaloupe is the classic choice, though green honeydew is also popular. If you want something a little different, try Crenshaw, Galia, or Tuscan melon. For a substitute, try sweet, ripe pears or fresh figs. Whatever you choose, the fruit should feel heavy for its size, smell fragrant and sweet, and give slightly when you squeeze it (this means it’s ripe).
- I used paper-thin slices of Prosciutto di Parma or Prosciutto di San Daniele straight from the deli counter. These dry-cured Italian hams have a tender, melt-in-your-mouth texture with just the right hit of funky, savory saltiness. If you need a substitute, go with Jamón Serrano, smoked speck, or thinly sliced bresaola.
How to Make Prosciutto Wrapped Melon
Slice the melon: Slice a thin piece off the top and bottom of the melon. Stand it upright and carefully slice downward along the curve to remove the rind. Slice the peeled melon in half, scoop out the seeds, and then slice it into thin wedges. I usually get about 12 to 16 total.
For another option, leave the rind intact, cut the melon in half, scoop out the seeds, and then slice each half into thin wedges.
Cut the prosciutto slices crosswise into 4 smaller pieces.
Wrap the melon: Wrap a piece of prosciutto around a melon wedge and serve cold.
Chef Tip + Notes
Because warm melon loses its crispness, and room-temperature prosciutto can feel greasy, the serving temperature can make or break this antipasto. For a refreshing and savory contrast, chill your melon wedges in the refrigerator, then wrap them in cold prosciutto right before serving. Or, assemble the prosciutto and melon platter and pop it back in the fridge for 15 minutes before putting it out for the crowd.
- If you prefer prosciutto melon skewers, scoop out the melon with a melon baller and thread the balls onto wooden skewers or cocktail picks along with a small ribbon of prosciutto, a fresh basil leaf, and a mini mozzarella pearl.
- Feel free to garnish the prosciutto and melon with cracked black pepper, torn basil, fresh mint ribbons, finely chopped toasted pine nuts, or a tasty cheese, like feta, goat cheese, or Parmigiano-Reggiano.
- Finish it with a drizzle: Like balsamic reduction, hot honey, poppyseed dressing, or something as simple as high-quality extra-virgin olive oil and a squeeze of fresh lemon juice.
Serving Suggestions
If I’m making prosciutto and melon for a dinner party, I like to surround the wrapped wedges with a selection of charcuterie board staples, like high-end cheeses (brie, aged cheddar, blue cheese, etc.), olives, crostini, dried fruit, nuts, and so on.
If I really want to impress my guests, I’ll add a few other fancy finger foods to the spread. Everyone loves these bacon wrapped dates, but believe it or not, beef liver spread is also always a big hit.
And I never let the leftovers go to waste. I’ll chop up the wrapped melon wedges before tossing them in a bowl with arugula, a drizzle of extra-virgin olive oil, and a splash of white balsamic or champagne vinegar for a delicious melon prosciutto salad.
Make-Ahead and Storage
Make-Ahead: Slice the melon and refrigerate it in an airtight container for up to 24 hours. For the best texture, wait to wrap the wedges with the prosciutto until 1 to 2 hours before serving.
How to Store: Cover the leftovers, store them in the fridge, and try to eat them within 24 hours.
More Easy Appetizers
- Brie en Croute
- Baked Goat Cheese
- Easy Shrimp Cocktail
- Steak Appetizer with Caramelized Onion
- Easy Italian Gnudi
Prosciutto and Melon
Ingredients
- 1 melon, cantaloupe or honeydew
- 6 ounces thinly slice prosciutto ham
Instructions
- Slice off the ends and carve the peel away from the melon. Then, slice it in half and remove the seeds. Slice the cantaloupe into wedges. You will get about 12 to 16 total. As another option, what I like to do is leave the peel on, slice it in half, discard the seeds, and then make wedges.
- Because the prosciutto comes in longer slices, I usually cut each slice into 4 pieces.
- Next, wrap each little cut slice around each melon wedge. A little goes a long way in the flavor department, but if you just love prosciutto, feel free to use 2 cuts of the prosciutto slices.
- Serve cold.
Prosciutto and Melon