📝 About This Recipe
This elevated take on the classic Italian 'Prosciutto e Melone' transforms a traditional appetizer into a sophisticated, refreshing brunch bowl. We pair the succulent, honeyed sweetness of vine-ripened cantaloupe with the salty, buttery complexity of aged Prosciutto di Parma, balanced by a creamy base of whipped honey-ricotta. Finished with a drizzle of aged balsamic and crunchy toasted pistachios, this dish is a masterclass in the harmony of sweet, salty, and savory flavors.
🥗 Ingredients
The Fruit Base
- 1 large Cantaloupe (perfectly ripe, chilled, and seeded)
- 1/2 Honeydew Melon (for color contrast, scooped into pearls)
- 1/4 cup Fresh Mint Leaves (torn or chiffonade)
The Savory & Protein
- 8 slices Prosciutto di Parma (paper-thin, high quality)
- 1.5 cups Whole Milk Ricotta (drained of excess whey)
- 2 tablespoons Wildflower Honey (plus extra for drizzling)
- 1 teaspoon Lemon Zest (finely grated)
Crunch & Finishing Touches
- 1/4 cup Shelled Pistachios (unsalted and roughly chopped)
- 2 tablespoons Aged Balsamic Glaze (thick and syrupy)
- 1 tablespoon Extra Virgin Olive Oil (robust and peppery)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1/4 teaspoon Freshly Ground Black Pepper (coarse grind)
👨🍳 Instructions
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1
Place a small dry skillet over medium-low heat. Add the chopped pistachios and toast for 3-5 minutes, tossing frequently until fragrant and golden. Remove from heat immediately to prevent burning.
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2
In a medium mixing bowl, combine the ricotta cheese, 1 tablespoon of honey, and the lemon zest. Use a whisk or hand mixer to whip the mixture for 2 minutes until it becomes light, airy, and smooth.
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3
Prepare the cantaloupe by cutting it in half and removing the seeds. Slice one half into thin wedges and remove the rind. With the other half, use a melon baller to create uniform spheres.
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4
Use the melon baller on the honeydew to create green pearls, providing a beautiful visual contrast to the orange cantaloupe.
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5
Gently tear the thin slices of Prosciutto di Parma into long, manageable ribbons. This makes the dish easier to eat than using whole slices.
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6
Select four shallow brunch bowls. Spoon a generous dollop (about 1/3 cup) of the whipped honey-ricotta into the center of each bowl, using the back of the spoon to create a small well.
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7
Arrange 2-3 cantaloupe wedges around the edge of the ricotta, then fill the gaps with a mix of cantaloupe and honeydew pearls.
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8
Artfully nestle the ribbons of prosciutto amongst the melon pieces, allowing them to drape over the fruit and cheese.
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9
Scatter the toasted pistachios over the top for essential crunch and a pop of green.
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10
Drizzle each bowl with a light thread of extra virgin olive oil and the remaining honey.
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11
Add a few decorative dots or a swirl of the aged balsamic glaze across the fruit and prosciutto.
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12
Garnish with the fresh mint chiffonade and a final sprinkle of flaky sea salt and cracked black pepper to enhance all the flavors.
💡 Chef's Tips
Choose a melon that feels heavy for its size and has a sweet, floral aroma at the stem end—this ensures maximum sugar content. If you can't find Prosciutto di Parma, Speck (smoked prosciutto) offers a wonderful depth of flavor as an alternative. Ensure the melon is thoroughly chilled before assembly; the contrast between cold fruit and room-temperature ham is classic. Avoid over-whipping the ricotta if it's very fresh, or it may become too liquid; a gentle fold is sometimes all it needs. For an extra touch of luxury, add a few fresh mission figs sliced into quarters when in season.
🍽️ Serving Suggestions
Pair with a chilled glass of Prosecco or a light, dry Rosé for a classic Italian brunch experience. Serve alongside thick slices of toasted sourdough or focaccia to scoop up the leftover honey-ricotta. A side of soft-scrambled eggs with chives complements the savory notes of the prosciutto perfectly. For a non-alcoholic pairing, try a sparkling mineral water with a splash of peach nectar and fresh basil.