📝 About This Recipe
A timeless Italian classic that celebrates the sublime marriage of salty and sweet, Prosciutto e Melone is the ultimate gluten-free appetizer for warm-weather entertaining. This dish relies on the quality of its components: the musky, floral sweetness of a perfectly ripe cantaloupe and the buttery, savory richness of paper-thin cured ham. Our elevated version adds a touch of acidity and herbaceous brightness, making it a sophisticated starter that captures the essence of a Roman summer.
🥗 Ingredients
The Fruit
- 1 large Cantaloupe melon (perfectly ripe and chilled)
- 1/2 tablespoon Fresh lime juice (to brighten the melon's flavor)
The Salumi
- 8-10 slices Prosciutto di Parma (sliced paper-thin, at room temperature)
The Accoutrements
- 1 tablespoon Extra virgin olive oil (high-quality, robust flavor)
- 2 teaspoons Aged balsamic glaze (thick and syrupy)
- 10-12 leaves Fresh mint leaves (torn or chiffonade)
- 6-8 leaves Fresh basil leaves (small leaves left whole)
- 1 pinch Flaky sea salt (such as Maldon)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
- 4 ounces Mozzarella di Bufala (optional, torn into bite-sized pieces)
👨🍳 Instructions
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1
Remove the Prosciutto di Parma from the refrigerator 15 minutes before assembly to allow the fats to soften, which enhances the flavor and texture.
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2
Place the chilled cantaloupe on a stable cutting board. Using a sharp chef's knife, slice a small piece off the top and bottom of the melon so it stands upright.
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3
Stand the melon up and carefully slice the skin away in downward strokes, following the curve of the fruit until all the green rind is removed.
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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
Cut each melon half into 8 uniform wedges. If the wedges are very large, you can cut them in half again to create bite-sized segments.
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6
Lightly brush the melon wedges with a tiny amount of lime juice; this prevents oxidation and provides a subtle zing that cuts through the salt.
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7
Take a slice of prosciutto and gently tear it lengthwise into two long strips.
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8
Artfully drape or loosely wrap one strip of prosciutto around the center of each melon wedge, leaving the orange ends of the fruit visible.
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9
Arrange the wrapped melon wedges on a chilled serving platter in a circular or staggered pattern.
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10
If using Buffalo Mozzarella, nestle the torn pieces between the melon wedges for added creaminess.
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11
Drizzle the entire platter with the extra virgin olive oil in a thin, steady stream.
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12
Apply the balsamic glaze using a spoon or squeeze bottle, creating decorative zig-zags across the fruit and meat.
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13
Scatter the torn mint and small basil leaves over the top for a burst of herbal fragrance.
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14
Finish with a light sprinkle of flaky sea salt and a few turns of the black pepper mill.
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15
Serve immediately while the melon is still cool and the prosciutto is at its most supple.
💡 Chef's Tips
Always choose a melon that feels heavy for its size and has a sweet, floral aroma at the stem end. Never wrap the melon too tightly; the prosciutto should look effortless and 'ribbon-like' to maintain a light mouthfeel. If you cannot find cantaloupe, Honeydew or Galia melons make excellent gluten-free substitutes with slightly different flavor profiles. Avoid assembling this dish more than 30 minutes in advance, as the salt in the ham will draw moisture out of the fruit, making it soggy. For a spicy kick, add a tiny pinch of red chili flakes or a drizzle of hot honey instead of balsamic.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco or a dry Italian Pinot Grigio. Serve alongside a bowl of Marinated Castelvetrano olives for a complete aperitivo spread. Accompany with gluten-free crostini or seeded crackers for added crunch. Works beautifully as a side to a light arugula salad with lemon vinaigrette. Provide small bamboo skewers or cocktail forks for easy, mess-free snacking.