Sweet Melon with Prosciutto di Parma

Sweet Melon with Prosciutto di Parma are juicy slices of ripe cantaloupe with a layer of prosciutto di Parma on top. This delicious and savory combo is sweet and salty and makes the a refreshing appetizer or snack in minutes!  

Sweet Melon with Prosciutto…

If you travel to Italy, you will commonly see on most trattoria menus “prosciutto e melone” which is prosciutto with cantaloupe. It is commonly served during warm weather.

When you combine the sweetness of cantaloupe melon with the saltiness of an Italian cured meat, such as prosciutto, it gives this dish its sensational flavors. 

This simple 2-ingredient dish will wow everyone you serve it to.

Plus, it is a beautiful and elegant presentation with its pale-orange, pinkish-purple spring-like colors. Perfect to serve for a holiday brunch too!

Reasons to LOVE this Sweet Melon with Prosciutto recipe…

• It’s low-calorie treat, loaded with vitamins and minerals.
• Plus, when you make it into an appetizer such as this one, it is a healthy way to start any meal.
• The ease of preparation.
• It looks beautiful on your buffet table.  
• Also, no cooking nor baking are required! 
• Best of all? Just make a large platter, place it on your table and let everyone help themselves.

 

How To Make It?

For this easy recipe, you will only need these 2 ingredients:

• 2  fresh Cantaloupes – ripe (best to have them chilled ahead of time)
• 1/4 pound Prosciutto di Parma – thinly sliced

Directions for Melon with Prosciutto:

1.  Cut cantaloupes into halves.  Scoop out and discard the seeds.
2. Then cut the melon into slices,  gently remove skins from each slice.  Transfer melon slices to a large serving platter.

3.  Lay one or two slices of prosciutto on top of each slice.
4.  Serve immediately, or set the platter aside in a cool place, up to 10 minutes before serving.  Or, cover with clear wrap and refrigerate up to 1 hour before serving.   Serves 12 to 15

Tips For Success:

• Before getting started,  it’s best to chill your ripe melons at least one hour or more before slicing.  You want the melons to be “super-cold” before wrapping or layering the prosciutto over each slice.
• The prosciutto di Parma should be freshly sliced and well chilled before adding on top of each melon slice. 
• You can either wrap every slice of cantaloupe or lay the slices (and even overlap) of prosciutto over the center of each slice. 
• This dish is best served the day it’s prepared.  And it’s best to serve within the hour you prepare it.  Just cover with clear wrap and keep it chilled until ready to serve. 

 Questions and Answers...

1. Can We Leave the Skins On of the Cantaloupe? Yes, you may. It’s best to serve it with a fork and knife at the table.

2. Can We Use Honeydew Melon in Place of Cantaloupe?  Yes, indeed!  Honeydew melon, also known as the “green melon” would also work very well, as long as the honeydew is ripe (but not too ripe) and chilled before slicing and serving.

3. How Long will the Melon and Prosciutto Stay Fresh? It is best to serve it the day it is prepared. If any leftovers, the prosciutto can be removed and stored in a sealed container and chilled for up to 2 days. The wedges of melon can be stored in a container and kept chilled, for up to 3 days.

Cantaloupe is in full season!  And it’s always refreshing no matter how you serve it. 

This recipe is couldn’t be any easier. It is simple, elegant, and TOTALLY DELICIOUS!! … it’s a win-win for everyone!

ENJOY!! 

More Easy Recipes You’ll Love!

• Cold Honeydew Soup
• Watermelon Kiwi and Plum Cake
• Burrata Caprese Crostini Bites
• Healthy Cucumber Appetizer Bites
• Baby Arugula Watermelon Granola  Salad
• Cold Spinach Dip

 

Hello friends, if you make our simple melon and prosciutto dish, let us know and leave a comment below!  We’d love to hear from you! For more delicious ideas, follow us on Instagram, Pinterest, and Facebook.