📝 About This Recipe
A quintessential Italian classic, Prosciutto e Melone is a masterclass in the balance of salty and sweet. This elegant appetizer features buttery, paper-thin slices of cured ham draped over succulent, honeyed melon, creating a harmony of textures that dance on the palate. Perfect for warm summer afternoons, it represents the simplicity of Mediterranean cuisine where the quality of raw ingredients is the star of the show.
🥗 Ingredients
The Fruit & Meat
- 1 large Cantaloupe or Tuscan Melon (perfectly ripe and fragrant)
- 12 slices Prosciutto di Parma (sliced paper-thin, at room temperature)
The Balsamic Reduction
- 1/2 cup Balsamic Vinegar of Modena (high quality)
- 1 teaspoon Honey (wildflower or clover)
Garnish & Seasoning
- 12-15 pieces Fresh Mint Leaves (small leaves left whole, larger leaves chiffonade)
- 1 tablespoon Extra Virgin Olive Oil (cold-pressed and peppery)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 pinch Freshly Cracked Black Pepper (to taste)
- 1/2 Lemon (for a tiny squeeze of juice)
- 1 ball Fresh Burrata Cheese (optional, for a creamy addition)
👨🍳 Instructions
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1
Begin by making the balsamic reduction: combine the balsamic vinegar and honey in a small saucepan over medium-low heat.
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2
Simmer the vinegar gently for 5-7 minutes until it has reduced by half and coats the back of a spoon. Set aside to cool completely; it will thicken as it rests.
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3
Prepare the melon by slicing off the top and bottom ends so it sits securely on your cutting board.
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4
Stand the melon upright and use a sharp chef's knife to carefully shave away the rind, following the natural curve of the fruit from top to bottom.
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5
Halve the melon vertically and use a metal spoon to scoop out and discard the seeds and fibrous center.
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6
Slice each half into 1-inch thick wedges. Depending on the size of the melon, you should get about 6-8 wedges per half.
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7
Lightly spritz the melon wedges with a tiny squeeze of lemon juice to enhance their natural brightness.
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8
Take a slice of prosciutto and gently tear it lengthwise into two long strips if the slices are very wide.
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9
Starting at one end of a melon wedge, wrap the prosciutto strip around the center in a loose, decorative spiral. Do not wrap too tightly; the meat should look airy.
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10
Arrange the wrapped wedges on a chilled serving platter, ensuring they aren't overcrowded.
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11
If using burrata, tear the cheese into small pieces and nestle them between the melon wedges for a luxurious touch.
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12
Drizzle the entire platter with a very thin stream of the cooled balsamic reduction and the extra virgin olive oil.
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13
Scatter the fresh mint leaves over the top and finish with a light dusting of flaky sea salt and cracked black pepper.
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14
Serve immediately while the melon is cool and the prosciutto is at room temperature for the best flavor profile.
💡 Chef's Tips
Always choose a melon that feels heavy for its size and smells fragrant at the stem end; if it has no scent, it won't be sweet. Ensure your prosciutto is sliced so thin it’s almost translucent; thick slices will be too chewy and overpower the delicate fruit. Remove the prosciutto from the refrigerator 15 minutes before assembling so the fat softens and the flavor blooms. If you want a modern twist, use a melon baller to create spheres and thread them onto bamboo skewers with ribbons of ham. Avoid assembling more than 30 minutes before serving, as the salt in the ham will draw moisture out of the melon and make it soggy.
🍽️ Serving Suggestions
Pair with a chilled glass of Prosecco or a crisp, dry Rosé to cut through the richness of the ham. Serve alongside a bowl of Marcona almonds and Castelvetrano olives for a complete aperitivo experience. Accompany with crusty slices of toasted ciabatta rubbed with a clove of raw garlic. Add a handful of wild arugula to the platter for a peppery bite that complements the sweetness. For a spicy kick, add a tiny pinch of red chili flakes to the balsamic reduction while it simmers.