Prosciutto and Melon
This Prosciutto and Melon pairs juicy melon with savory prosciutto for an elegant Italian classic that's ready in minutes.
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.
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.
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.
Nutrition
Calories: 118kcalCarbohydrates: 0.4gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 19mgSodium: 188mgPotassium: 56mgFiber: 0.002gSugar: 0.01gVitamin A: 16IUVitamin C: 0.02mgCalcium: 1mgIron: 0.1mg