A classic Italian antipasto pairing silky slices of cured prosciutto with sweet, chilled cantaloupe melon. No cooking required, just the interplay of salt and fruit.
Prosciutto e melone is the Italian summer antipasto in two ingredients — sweet melon draped with dry-cured ham such as Prosciutto di Parma. The play of cool fruit against salty, silky ham is a study in Italian restraint.
Cool, perfumed melon collapses into juicy sweetness against the salty, almost buttery prosciutto. The contrast of temperature and taste is refreshing and addictive.
The melon's sugars and high water content offset the ham's salt and fat, while the salt in turn heightens the fruit's sweetness, a balanced sweet-savory contrast.
Variations
With figs instead of melon, with a drizzle of balsamic, wrapped as bite-sized rolls, with buffalo mozzarella added
On the Palate
Where Prosciutto e Melone sits in the Italian flavor cloud
Ingredients
Serves 4How it's made
8 steps · 10 min
- 11 min
Chill the melon thoroughly in the refrigerator.
Watch outChill the melon till it's cold to the core — a barely-cool melon tastes flat and won't pop against the salty ham.
- 21 min
Cut the melon in half and scoop out the seeds.
- 33 min
Slice the flesh into thin wedges and remove the rind.
- 42 min
Arrange the melon wedges on a serving platter.
- 53 min
Drape thin slices of prosciutto loosely over or around the melon.
Watch outDrape the ham loose and airy, not pressed flat — soft folds let the silky fat melt on the tongue against the cold fruit.
- 61 min
Optionally grind over a little black pepper.
- 71 min
Add a few mint leaves if you like.
- 81 min
Serve immediately while the melon is cold.
