Prosciutto and Melon
Sweet melon meets salty prosciutto in this classic Italian appetizer that disappears fast at every summer party. The basic version needs no baking, no cooking, and no special equipment. You need a ripe cantaloupe, a package of thinly sliced prosciutto, and about fifteen minutes of hands on time.
Prosciutto and melon, known in Italy as prosciutto e melone, is one of those plates that looks elegant on the table and tastes even better than it looks. The cool, juicy fruit softens the salty bite of the cured ham, and that contrast is exactly why guests keep reaching for one more piece.
This version serves 6 and uses 1 cantaloupe weighing about 2 1/2 to 3 pounds plus 6 to 8 ounces of prosciutto. If you want to dress it up, add fresh mozzarella balls and a sweet, tangy balsamic reduction.
Those two additions are not traditional, but they add fabulous flavor. The balsamic reduction is sweet enough to complement the melon and tangy enough to pair with the prosciutto, which is a hard balance to strike in one bite.
Prep time is 15 minutes, and the simple prosciutto wrapped melon bites need nothing more than quick assembly before they go to the table.
Origin of Prosciutto and Melon
Prosciutto e melone is a classic Italian appetizer that pairs salty cured meat with sweet, juicy fruit, and its origins go back centuries. The combination feels obvious today, but someone had to think of it first.
According to legend, a famous doctor of the time created the pairing as a health boost. He believed that combining cold, wet, juicy ingredients with dry, warm ones would balance the body’s heat. In that way of thinking, the melon and the cured ham worked together to keep a person in balance rather than tipping too far in one direction.
The combination was also said to represent the natural elements of fire, water, earth, and air. True story or not, the idea stuck. Over the centuries, the sweet and salty pairing of cured ham and melon has stayed popular, and it has inspired plenty of other fruit and cured meat combinations since.
Today you will find prosciutto and melon on antipasto platters, at summer cookouts, and on restaurant menus as a light starter. For a look at the traditional version, see this authentic prosciutto e melone recipe.
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Ingredients You’ll Nee
Five ingredients, and only two of them are required. That is the entire shopping list.
| Ingredient | Amount | Notes |
|---|---|---|
| Cantaloupe | 1 melon, about 2 1/2 to 3 pounds | The star of the plate. Choose a ripe one. |
| Prosciutto | 6 to 8 ounces | Thinly sliced, salty Italian cured ham. |
| Fresh mozzarella balls | 8 ounces | Optional. Sold in a container in the deli section. |
| Balsamic vinaigrette | 1/2 cup | Optional. Used to make the balsamic reduction. |
| Brown sugar | 1 tablespoon | Optional. Sweetens the reduction. |
Choosing a ripe cantaloupe. Press the melon gently all around and make sure there are no soft spots. Look at the skin under the netting. It should be tan, not green. Then smell it. A ripe cantaloupe has a pleasant, sweet aroma. If it smells like nothing, put it back.
Buying the prosciutto. You want thin sliced, salty Italian prosciutto. Ask the person behind the counter to slice it paper thin if you can, because delicate slices wrap around melon cubes far more gracefully than thick ones.
Adding the mozzarella. Pick up a container of fresh mozzarella balls from the deli section. The small ones, often sold as bocconcini, sit perfectly on top of a prosciutto wrapped melon cube.
Making the balsamic reduction. If you go the homemade route, you will need balsamic vinaigrette to make the reduction. A little brown sugar sweetens it and helps it thicken into something glossy enough to drizzle.
If you end up with leftover prosciutto, do not let it go to waste. It works beautifully in this Spicy Pesto Asparagus Ricotta Pasta with Crispy Prosciutto, where the salty meat gets crisped up and tossed through pasta.
What is prosciutto?
In Italian, prosciutto simply means ham. The prosciutto you buy at the deli, though, is a specific product. It is dry cured ham made from the hind pork leg, and it is made with high quality pork and a strict salt curing and dry aging process that lasts several months.
Each region has its own exact dry aging process, and several regions have strict requirements for the meat that can carry their name. That is why two slices from two different producers can taste noticeably different even though the process sounds the same on paper.
Flavor wise, prosciutto is sweet, salty, and delicate all at once. It is best sliced paper thin, which is why it drapes so nicely over a piece of fruit. Some versions are seasoned only with salt.
Others include spices such as black pepper, garlic, and rosemary. Its color ranges from shades of pink to light brown, and longer aged prosciutto has a deeper, more complex flavor.
One practical note. Because the slices are so thin, they can tear. Handle them gently, and if a slice falls apart, just press the pieces back together around the melon. Nobody at the party will notice.
How to Make Prosciutto and Melon
This is an assembly job, not a cooking job. Have a cutting board, a sharp knife, and a bowl of toothpicks ready before you start.
Basic prosciutto and melon
- Cut the melon in half and take out all the seeds. Peel the melon and cut each half into cubes. Keep the cubes no bigger than about an inch.
- Wrap half a slice of prosciutto around each cube and secure it with a toothpick. If the cube of melon is pretty big, or the prosciutto is very thin, you can wrap a whole slice around the melon cube instead.
- Serve right away.
The balsamic reduction is the one part of this recipe that touches a stove, and it only takes a few minutes. Start it before you assemble the melon bites so it has time to cool.
With mozzarella and balsamic reduction
- For the balsamic reduction, combine the balsamic vinaigrette and brown sugar in a small sauce pot over medium heat and bring the mixture to a simmer.
- Once it starts to simmer, turn the heat down to medium low. Let the vinegar slow simmer, stirring occasionally, until the mixture reduces and thickens. It should be thick enough to coat a spoon. Keep in mind that as the reduction cools it will get thicker, and it will start to thicken fast during the last couple of minutes, so keep an eye on it. The whole process takes about 7 to 10 minutes.
- Take the pot off the heat and pour the balsamic reduction into a bowl to cool down.
- Add a mozzarella ball on top of each prosciutto wrapped melon, on top of the toothpick, and drizzle with the balsamic reduction.
A reduction keeps thickening as it cools. If it looks thin in the pot, give it another minute before you pull it off the heat, and remember it will set up further in the bowl.
One more thing about the reduction. It is sweet enough to complement the melon and tangy enough to stand up to the prosciutto, which is why it works so well here. Pour it into a separate bowl rather than leaving it in the hot pot so it stops cooking immediately.
A note on nutrition. The source nutrition is calculated for the prosciutto wrapped melon with mozzarella and balsamic reduction. Per serving, that version comes in around 307 calories, 11 grams of carbohydrates, 13 grams of protein, 23 grams of fat, 9 grams of saturated fat, 1 gram of fiber, 10 grams of sugar, 528 milligrams of sodium, and 49 milligrams of cholesterol.
Keep in mind that nutrition information is not guaranteed to be 100 percent accurate, because ingredients and brands vary.
Helpful Tips
The goal is balance. You do not want a bite that tastes like mostly sweet melon with a whisper of ham in the background, and you do not want a mouthful of salt either. Two things control that balance.
- Match the ham to the cube. If a melon cube is large, use a whole slice of prosciutto instead of half so the salty and sweet sides stay even.
- Check the slice thickness. If the prosciutto is very, very thin, use a whole slice. Thin slices cover less melon, so half a slice will not wrap all the way around.
- Serve it cold. Chill the melon and keep the prosciutto refrigerated until you are ready to assemble. The contrast between cool fruit and room temperature ham is part of the appeal.
- Assemble close to serving time. These bites are at their best right after they are made.
- Keep the toothpicks visible. A toothpick you can see is a toothpick your guests will remember to remove.
If you are building a bigger spread, pair these bites with a few other easy finger foods so nobody is stuck at the table. These Cocktail Party Appetizers are a good place to start when you are planning the rest of the menu.
More Great Party Appetizers To Try:
If prosciutto and melon is the opener, here are a few more appetizers that hold their own on the same table.
- Bacon Wrapped Scallops. Salty bacon meets sweet and savory seasoning, and the natural slight sweetness of the scallops ties the whole bite together.
- Beer Batter Onion Rings. Crispy, crunchy, and slightly sweet, these are the kind of snack that disappears before the main course arrives.
- Cocktail Meatballs. Made with ground beef and ground pork, baked in the oven, and coated in a sweet and spicy grape jelly sauce.
- Crab Stuffed Mushrooms. A filling of cream cheese, herbs, crab meat, and grated Parmesan cheese, all tucked into mushroom caps.
When you are adapting a recipe like this one, it is always worth crediting the source. This article follows the original prosciutto and melon recipe from Will Cook For Smiles.
Images and text there are credited to Lyubov Brooke for Will Cook For Smiles, images may not be used without prior permission, and posts used in collections and features should link back to the recipe.
FAQs
What is the best type of melon to use for prosciutto and melon?
Cantaloupe is the classic and most common choice for this appetizer. A ripe cantaloupe should feel heavy, have a sweet aroma, and the skin under the netting should be a warm tan color. Honeydew, galia, or charentais melons also work well for a slightly different flavor.
How do you assemble prosciutto and melon appetizers?
First, cut a 2 1/2 to 3 pound cantaloupe in half, remove the seeds, peel it, and cut the flesh into 1-inch cubes. Wrap half a slice of paper-thin prosciutto around each melon cube and secure it with a toothpick. Use a whole slice of prosciutto if the melon cube is large or the prosciutto is very thin.
Can you make prosciutto and melon ahead of time?
It is best to assemble prosciutto and melon just before serving to keep the melon crisp. The melon can be cut into cubes and stored in the refrigerator up to a day in advance. However, do not wrap the melon with prosciutto until right before serving, as the melon's juice will make the prosciutto soggy.
What wine pairs well with prosciutto and melon?
This classic Italian antipasto pairs beautifully with crisp, dry white wines. A chilled Italian Pinot Grigio or a dry Prosecco are excellent choices that complement the salty ham and sweet melon. A dry rosé is also a refreshing option for summer gatherings.
Prosciutto and Melon
Prosciutto and Melon Sweet melon meets salty prosciutto in this classic Italian appetizer that disappears fast at every summer party. The basic version needs no baking, no cooking, and no special equipment.
- Total Time: 15 min
- Yield: 6 1x
Ingredients
Main
1 cantaloupe that weight 2 1/2-3 pounds
6–8 oz prosciutto
Optional addition
8 oz fresh mozzarella balls
1/2 cup balsamic vinaigrette
1 tbsp brown sugar
Instructions
Instructions
1-Cut the melon in half and take: Cut the melon in half and take out all the seeds. Peel the melon and cut each half into cubes. Keep the cubes no bigger than about an inch.
2-Wrap 1/2 a slice of prosciutto around: Wrap 1/2 a slice of prosciutto around each cube and secure it with a toothpick. (If the cube of melon is pretty big of the prosciutto is very thin, you can wrap a whole slice around the melon cube.)
3-Serve right away: Serve right away!
With Mozzarella and Balsamic Reduction
4-For balsamic reduction: For balsamic reduction: Combine balsamic vinegar and brown sugar in a small sauce pot, over medium heat, and bring mixture to simmer.
5-Once it starts to simmer, turn the: Once it starts to simmer, turn the heat down to medium-low. Let vinegar slow-simmer, stirring occasionally, until the mixture reduces and thickens. It should be thick enough to coats the spoon but note that as the reduction cools, it will get thicker. It will take 7-10 minutes but please note, that it will start to thicken fast during the last couple of minutes so keep an eye on it. Also, remember that a reduction continues to thicken as it cools!
6-Take the pot off the heat and: Take the pot off the heat and pour the balsamic reduction into a bowl to cool down.
7-Add a mozzarella ball in top of: Add a mozzarella ball in top of each prosciutto wrapped melon, on top of the toothpick and drizzle with balsamic reduction.
- Prep Time: 15 min
- Method: no_cook
Nutrition
- Calories: 307kcal
- Sugar: 10g
- Sodium: 528mg
- Fat: 23g
- Saturated Fat: 9g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 49mg
