📝 About This Recipe
A quintessential Italian summer classic, Prosciutto e Melone is a masterclass in the balance of 'dolce e salato' (sweet and salty). This dish celebrates the peak of harvest season, pairing the succulent, floral sweetness of a ripe cantaloupe with the silky, buttery richness of aged Prosciutto di Parma. It is an effortless yet sophisticated antipasto that captures the soul of the Italian coastline in every bite.
🥗 Ingredients
The Fruit
- 1 large Cantaloupe or Tuscan Melon (perfectly ripe and fragrant)
- 1/2 Fresh Lime (for a tiny spritz of acidity)
The Charcuterie
- 12-15 slices Prosciutto di Parma or San Daniele (sliced paper-thin, at room temperature)
The Finishing Touches
- 2 tablespoons Extra Virgin Olive Oil (high-quality, cold-pressed)
- 1 tablespoon Wildflower Honey (optional, for drizzling)
- 1 pinch Maldon Sea Salt (flaky texture)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 8-10 leaves Fresh Mint Leaves (small or torn)
- 4-5 leaves Fresh Basil Leaves (torn into small pieces)
- 1 teaspoon Balsamic Glaze (optional, high-quality aged)
👨🍳 Instructions
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1
Remove the Prosciutto from the refrigerator at least 15 minutes before assembling; the fat needs to soften slightly to achieve a melt-in-your-mouth texture.
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2
Select a heavy, fragrant melon. Slice both ends off the melon to create a stable base on your cutting board.
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3
Stand the melon upright and carefully shave off the skin with a sharp chef's knife, following the natural curve of the fruit to remove all the green rind.
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4
Cut the melon in half vertically and use a metal spoon to scoop out and discard the seeds and fibrous center.
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5
Slice each half into 6 or 8 uniform wedges, depending on the size of the melon.
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6
Lightly spritz the melon wedges with a tiny amount of lime juice; this prevents oxidation and brightens the natural sugars.
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7
Take a single slice of Prosciutto and gently drape or 'ribbon' it over a melon wedge. Avoid wrapping it too tightly; a loose, ruffled fold looks more elegant and provides a better mouthfeel.
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8
Repeat the process for all wedges, or alternatively, arrange the melon on a platter and nestle the Prosciutto slices in between for a more rustic 'grazing' style.
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9
Arrange the prepared melon and ham on a chilled ceramic platter or individual wooden boards.
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10
Drizzle the extra virgin olive oil in a thin stream over the entire platter.
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11
If using honey, warm it slightly so it runs easily, and drizzle very fine lines over the Prosciutto only.
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12
Scatter the torn mint and basil leaves over the top for a burst of herbal aroma.
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13
Finish with a generous grind of fresh black pepper and a light sprinkle of flaky sea salt to make the flavors pop.
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14
Serve immediately while the melon is cool and the ham is at room temperature.
💡 Chef's Tips
Choose a melon that feels heavy for its size and smells like honey at the stem end for maximum sweetness. Always ask your butcher for 'paper-thin' slices of Prosciutto; if it is too thick, it will be chewy and overpower the fruit. Never serve this dish ice-cold; let the assembled platter sit for 5 minutes so the oils and fats can harmonize. If your melon isn't perfectly sweet, a tiny drizzle of aged balsamic vinegar or honey can save the dish. For a modern twist, use a melon baller to create spheres and thread them onto skewers with folded Prosciutto for a party-friendly version.
🍽️ Serving Suggestions
Pair with a crisp, chilled Prosecco or a dry Italian Pinot Grigio to cut through the richness of the ham. Serve alongside a bowl of Marcona almonds and Castelvetrano olives for a complete antipasto spread. Add a ball of fresh Burrata cheese in the center of the platter for a decadent, creamy addition. Accompany with thin, crunchy Grissini (breadsticks) to add a structural contrast to the soft fruit and meat.