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This “recipe”, so to speak, is all about the ingredients. You want to use the best, most paper-thin prosciutto you can get, the ripest most flavorful melons, and the freshest mint. After that, it’s just assembly and you truly can’t mess this up! If you want to offer guests a little Italian appetizer assortment, try pairing this with Zucchini Fritti and some Caramelized Onion and Spinach Crostini.
The most familiar type of salumi to most of people is probably prosciutto, a ham that has been salted and air dried, not smoked. The most common type of prosciutto is salt rubbed whole pork leg that has been cured for at least 400 days in cool dark rooms. Prosciutto is usually sold in paper-thin slices, and has a salty funky flavor, a silky texture, and a delicate toothsomeness. Prosciutto can be aged for a lot longer; the price of prosciutto is usually based on where it is from (the best prosciutto comes from the Parma and San Daniele regions of Italy) and how long it was aged. The more aged the prosciutto, the more deeply flavored it is.
Prosciutto and Melon: Salty, savory cured ham plus sweet juicy melon is a classic and unbeatable combination!
What Kind of Melon to Pair with Prosciutto
Pretty much any of melon will be terrific here. I don’t know that watermelon would work, but any other hard rind melon with seeds in the middle will be a perfect partner to the salty richness of good prosciutto. Try cantaloupe, honeydew, crenshaw, Casaba, Persian, and so on.
You can also wrap the melon slices with strips of the thin sliced prosciutto if you want to offer your folks a sort of pre-made snack. Otherwise just let people serve themselves and devour it as they wish! You might also want to add some fresh figs to this platter. They also pair wonderfully with the salty, silky ham.
Garnishing Melon with Prosciutto
If you just left this as melon with prosciutto, and you procured the top-of-the-line ingredients, you need nothing more. However, a sprinkle of torn fresh mint leaves plus perhaps a bit of fresh cracked black pepper really underscores the sweet and salty combo, and brings another flavor lift. Use the mint, use the mint and the pepper, skip them both, whatever you choose, this dish is magical in its simplicity.
What to Serve with Prosciutto and Melon
This dish would be a beautiful part of a brunch spread. Think about Baked French Toast, Savory Challah Bread Pudding, and maybe some Candied Bacon.
And this is also an appetizer! Ready to be paired with a lovely cocktail like French 75, a Vodka Prosecco Cocktail, a Hibiscus Cocktail or an Orange Champagne Mule. Or, as shown here, with a Pisco Sour!
Other Recipes with Melon:
- Melon-Cucumber Salad with Feta
- Watermelon Smoothie
- Watermelon Feta Salad
- How to Eat Kiwano Melon
- Grilled Pork Loin with Cantaloupe and Brown Rice Salad
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Prosciutto and Melon
Ingredients
- 1 ripe melon , such as Cantaloupe, Honeydew, or Crenshaw
- ¼ pound paper-thin sliced prosciutto
- 8 to 10 fresh mint leaves
- Freshly cracked pepper (optional)
Instructions
- Havel the melons and scoop out the seeds. Slice the melon into thin wedges, then use a thin sharp knife to remove the rind. Place the melon slices on a large serving platter.
- Drape the prosciutto over and tuck it in between the slices of melon. Tear the mint leaves into pieces and sprinkle them over the melon and prosciutto. Sprinkle lightly with pepper if desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
