📝 About This Recipe
This quintessential Italian antipasto, known as 'Prosciutto e Melone', is a masterclass in the balance of sweet and salty flavors. By pairing the honeyed, floral notes of a perfectly ripe cantaloupe with the buttery, salt-cured complexity of aged Prosciutto, you create a refreshing dish that defines summer elegance. This recipe elevates the classic by adding a whisper of lime zest, a drizzle of herbaceous olive oil, and a crack of black pepper to awaken the palate.
🥗 Ingredients
The Fruit
- 1 large Cantaloupe or Charentais Melon (perfectly ripe and chilled)
- 1/2 Fresh Lime (for a light squeeze of juice)
The Charcuterie
- 12 slices Prosciutto di Parma (paper-thin, at room temperature)
The Finishing Touches
- 2 tablespoons Extra Virgin Olive Oil (high-quality, peppery finish)
- 1 tablespoon Aged Balsamic Glaze (optional, for drizzling)
- 1/4 cup Fresh Mint Leaves (small leaves or chiffonade)
- 6-8 pieces Fresh Basil Leaves (torn into small bits)
- 1 pinch Maldon Sea Salt (flaky texture)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1 teaspoon Lime Zest (finely grated)
👨🍳 Instructions
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1
Begin by selecting a ripe melon; it should feel heavy for its size and have a sweet, musky aroma at the stem end. Chill the melon in the refrigerator for at least 2 hours before starting.
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2
Place the chilled melon on a stable cutting board. Using a sharp chef's knife, slice off the top and bottom ends to create flat surfaces.
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3
Stand the melon upright and carefully slice it in half vertically from top to bottom.
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4
Use a large metal spoon to scrape out the seeds and the fibrous pulp from the center of each half. Discard the seeds.
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5
Cut each half into 6 equal wedges, giving you 12 crescent-shaped slices in total.
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6
Carefully run your knife between the flesh and the rind of each wedge to remove the skin. Ensure you remove all the tough green layer just beneath the skin to reveal the vibrant orange flesh.
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7
Lightly spritz the melon wedges with a tiny amount of lime juice to brighten the sugars, then arrange them on a clean work surface.
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8
Take a slice of room-temperature Prosciutto. If the slices are very wide, you can tear them lengthwise into two long ribbons.
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9
Starting at one end of a melon wedge, gently press the end of the Prosciutto ribbon against the fruit. Wrap it around the center in a loose, decorative spiral.
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10
Repeat this process for all 12 wedges, ensuring the ham is draped elegantly rather than pulled too tight, which can bruise the fruit.
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11
Arrange the wrapped wedges on a chilled serving platter, leaving a little space between each to prevent sticking.
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12
Drizzle the extra virgin olive oil in a thin stream over the assembled wedges.
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13
Scatter the fresh lime zest, mint leaves, and torn basil over the top for a burst of aromatic freshness.
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14
Finish with a light sprinkle of flaky Maldon sea salt and a generous crack of black pepper to contrast the sweetness.
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15
Serve immediately while the melon is still crisp and cold, but the Prosciutto has softened slightly at room temperature.
💡 Chef's Tips
Use Prosciutto di Parma or San Daniele for the most authentic, melt-in-your-mouth texture. If your melon isn't perfectly sweet, a tiny drizzle of honey can save the dish. Always serve the Prosciutto at room temperature; if it's too cold, the fat won't melt on the tongue, and you'll lose the flavor profile. Avoid wrapping the melon too far in advance, as the salt in the ham will draw out the moisture from the fruit and make the ham soggy. For a party, you can use a melon baller to create spheres, then skewer one melon ball with a folded piece of Prosciutto for a bite-sized version.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco or a dry Italian Pinot Grigio. Serve alongside a bowl of Marcona almonds and Castelvetrano olives for a complete aperitivo hour. Add a few balls of fresh Burrata cheese to the platter for a creamier, more substantial appetizer. Accompany with crusty slices of grilled ciabatta rubbed with a clove of raw garlic.