Take a trip to Italy with this Prosciutto with Melon with Balsamic Glaze. This simple and fresh Italian recipe is perfect as an antipasti appetizer or a party.
Why You Will Love This Recipe
Prosciutto wrapped melon (prosciutto e melone) is a classic Italian appetizer that you will find all over Italy.
When I lived in Bologna, Italy during college, it was a classic at just about every restaurant I visited in any city.
Italian flavors are simple yet delicious and this simple pairing quickly became a favorite.
This appetizer recipe blends the contrasting yet complementary flavors and textures of two classic Italian ingredients.
The sweet juiciness of the melon meets the salty richness of the prosciutto and is topped with fresh basil and a sweet balsamic glaze.
These are the ingredients you need to make this prosciutto with melon:
- Balsamic Glaze – I love to make my own balsamic glaze but you can also buy it bottled.
- Fresh Basil
Here is what you need to make the recipe:
- Cutting Board
Cut your cantaloupe into bite sized pieces.
Cut a slice of prosciutto lengthwise and short wise to make four quadrants.
Wrap a piece of melon with the prosciutto and place on a plate.
When done, drizzle everything with balsamic glaze.
Top with some fresh basil pieces.
Serve with toothpicks!
Modifications and Substitutions
Honeydew melon would also work well.
Pair this with some cheeses like burrata or parmesan!
Drizzle the balsamic right when you are ready to serve as it will start to thin out over time.
This could also be served as long wedges for a fork and knife appetizer.
In Italian, it is called prosciutto e melone.
This combination became popular because of pairing fruit with the salty pork. And this combination was a perfect pairing of sweet, salty, juicy flavors that stuck and became a favorite!
Yes. Prosciutto is a salted, cured meat that is intended to be eaten raw.
It is commonly served with cheese and fruit, such as this classic prosciutto with melon!
Yes! It is safe to eat raw.
Prosciutto with melon is from the Emilia-Romagna region of Italy, just north of Tuscany.
Reisling, prosecco, and moscato d’asti would all be great options! The wines would taste less sweet when paired with the sweet melon and salty prosciutto.
More Cantaloupe Recipes
Prosciutto with Melon and Balsamic Glaze (Prosciutto e Melone)
- Remove the seeds from the melon and remove the rind.½ cantaloupe
- Cut the melon into bite sized pieces approximately 1" cubed.
- Cut each slice of prosciutto in half lengthwise, and then in half again shortwise. This will give you 4 pieces per slice of prosciutto.3 ounces prosciutto
- Wrap each piece of melon in a piece of prosciutto and place on a plate.
- When ready to serve, drizzle with the balsamic glaze.¼ cup balsamic glaze
- Top with pieces of fresh basil.fresh basil
- Serve with toothpicks.