Proscuitto e Melon (Italian Ham and Melon)

Makes 4 Servings
Today we celebrate Prosciutto e Melon, a match made in Italian heaven!
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  • 1 ripe cantaloupe, or melon, cut into 12 even-sized wedges
  • ⅔ pound (300 g) prosciutto di parma or italian ham, cut into thin slices


Transfer prosciutto from deli wrapping onto a serving dish, laying them out, making them easier to pull apart.

Choose a ripe melon by giving it a light squeeze to make sure it is tender, and very fragrant.

Cut the melon in half, remove seeds and slice into 1-inch pieces. 

Remove the rind from each piece. 

Wrap each piece of melon in a slice of prosciutto, leaving about half an inch of melon showing at either end.

Arrange in a serving plate, drizzle with a few drops of balsamic vinegar, add a spoonful of Fiordilatte or Buffala cheese. 

Serve at room temperature. 


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