Prosciutto e Melone
Sweet ripe cantaloupe wrapped in paper-thin prosciutto. One of Italy’s simplest and most perfect combinations.
Prosciutto and Melon is a simple and classic Italian combination. Quality ingredients are key here, use good imported Prosciutto di Parma or if you want to try something different, Prosciutto di San Daniele from the Friuli-Venezia Giulia region of Italy. The balsamic vinegar is optional, but does add a nice touch. Please only use it if you have a really good aged balsamic vinegar, not that phony supermarket balsamic. And remember a little goes a long way.
At first glance, this doesn’t seem like much of a recipe, but it really is an awesome combination, and is worth posting here if only to remind you of something you may not have had in a while. The saltiness of the prosciutto and the sweetness of the cantaloupe really play off of each other. Nothing beats being able to throw something so delicious and satisfying together so quickly.
The Three Things That Matter
The melon has to be ripe. Sniff the stem end. If it smells sweet and fragrant, it is ready. If it smells like nothing, leave it on the counter for a day or two. Unripe cantaloupe is the single thing that ruins this dish. The sweetness of the melon is what makes the combination work.
Use real prosciutto, sliced paper thin. Prosciutto di Parma or Prosciutto di San Daniele, sliced at the deli counter so thin you can nearly see through it. Pre-packaged prosciutto from the refrigerator case is acceptable but never as good. The texture should be silky, not chewy.
Assemble right before serving. This is not a make-ahead dish. The prosciutto breaks down on the melon and the balsamic weeps if it sits. Assemble, serve, eat. Ten minutes from cutting board to table.
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Prosciutto e Melone Recipe
- Total Time: 10 mins
- Yield: 4-6 1x
Ingredients
- 1 cantaloupe or honeydew melon
- 1/2 pound Prosciutto di Parma, sliced paper thin
- Balsamic vinegar for drizzling (optional)
Instructions
- Cut the melon in half, remove the seeds and slice into 1-inch slices, removing the rind.
- Wrap each slice of melon in a slice of prosciutto, leaving a little melon showing at the ends.
- Arrange in serving plates, and drizzle with a few drops of balsamic vinegar, if using, and serve.
- Prep Time: 10 mins
Substitutions
- Honeydew instead of cantaloupe. Works beautifully. Slightly less sweet, more subtle flavor. The green against the pink prosciutto looks striking.
- Figs instead of melon. Fresh figs with prosciutto is another classic Italian combination. Cut the figs in half and drape the prosciutto over them. Late summer/early fall when figs are in season.
- Burrata on the side. Add a ball of burrata to the plate for a more substantial appetizer. The creamy center pairs perfectly with the salt and sweet.
- No balsamic. Perfectly fine without it. Many Italians would argue it does not belong. The melon and prosciutto alone are enough.
Make Ahead and Storage
- Make ahead: Do not assemble ahead of time. The prosciutto absorbs moisture from the melon and becomes wet and chewy.
- Prep ahead: You can slice the melon and keep it covered in the fridge. Bring it to room temperature before assembling. Have the prosciutto ready on a separate plate. Assemble at serving time.
- Leftovers: There are rarely leftovers, but if there are, eat them within an hour. This does not store.
FAQ
No. Assemble right before serving. Prosciutto absorbs moisture from the melon when refrigerated and becomes wet and chewy. The assembly takes 5 minutes.
Cantaloupe is traditional. Honeydew also works well. The key is ripeness, not variety. An underripe melon of any kind will not work.
Both are Italian dry-cured hams. Parma is from Emilia-Romagna and tends to be slightly saltier. San Daniele is from Friuli-Venezia Giulia and is slightly sweeter and softer. Both are excellent for this dish.
No. It is optional. Many Italians serve it without. If you use it, use a quality aged balsamic (thick and syrupy, not thin and watery) and use only a few drops.
Yes. Pre-packaged prosciutto works, though deli-sliced is typically thinner and has better texture. If using packaged, separate the slices carefully so they do not tear.
Two of my favorite foods – melon and prosciutto! What a great combination! Thanks for sharing.
Wow what a fantastic idea and this looks so delicious! Your presentation is gorgeous! 🙂
Love this combination. One of my favorites.
What did I do wrong? I wrapped the melon with prosciutto and refrigerated it. However, when I served it, the meat was wet and ultra-chewy, almost slimy,(think raw bacon) and very hard to cut. Any suggestions?
Thanks much.