Prosciutto e Melone
This classic antipasto is all about contrast: juicy, chilled cantaloupe with silky ribbons of prosciutto. A touch of olive oil, mint, and black pepper sharpens the aromas while keeping the dish fresh, elegant, and effortlessly simple.
Ingredients
Melone e prosciutto
- 400 gripe cantaloupe melon, peeled, seeded, and cut into 8 wedges
- 100 gprosciutto crudo, very thinly sliced
Condimento e finitura
- 10 mlextra-virgin olive oil
- 4 gfresh mint leaves, torn
- 1 gfreshly ground black pepper
Instructions
- 1
Prepare the melon: peel it, remove the seeds, and cut it into 8 slim wedges or bite-size crescents. Pat the cut surfaces dry with kitchen paper so the prosciutto adheres better and the plate does not become watery.
- 2
Arrange the melon on a chilled serving plate. Loosely drape or wrap the slices of prosciutto around each wedge rather than stretching them tight; this keeps the texture delicate and airy.
- 3
Drizzle lightly with the olive oil, then scatter over the torn mint. Finish with a few turns of black pepper; use a light hand so the pepper perfumes the dish without overpowering the sweetness of the melon.
- 4
Serve immediately while the melon is cool and the prosciutto is silky. For the best contrast, let the prosciutto sit at room temperature for 2 to 3 minutes on the plated melon before eating, but do not leave it out longer than needed.
Nutrition per serving
Notes
- •Choose a fragrant, heavy cantaloupe with slight give at the stem end; this dish depends on ripe melon for balance.
- •If your prosciutto is very salty, reduce or omit the black pepper and skip any added salt entirely.
- •For neat presentation, chill the serving plate for 5 minutes before plating.
- •This antipasto also works well as a low-carb starter with burrata omitted to keep it classic and very light.
Background
Prosciutto e Melone is a classic summer antipasto from Italy, especially associated with warm-weather dining in central and northern regions. Its appeal lies in the traditional Italian contrast of flavors: sweet ripe melon paired with the savory, delicate saltiness of cured ham.
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