Prosciutto and Melon Recipe for a Classic Italian Appetiser and Aperitivo Snack

This prosciutto and melon recipe makes the classic Italian appetiser of prosciutto e melone – not hard to remember, like this super-simple two-ingredient recipe. First documented by Pellegrino Artusi and dating to Roman times, the cured meat and fruit pairing was considered an immunity booster. A popular summertime starter or antipasto, light meal or aperitivo snack, it’s perfect with an Aperol spritz or glass of white.

Prep Time10

Cook Time0

Total Time10

Course: Appetiser, starter, antipasto, snack

Cuisine: Italian

Servings:

Calories: 107kcal

Author: Lara Dunston

Ingredients

1 small rockmelon also called a cantaloupe; see notes
160 g prosciutto thin slices, around 16 pieces; see notes

Metric - US Customary

Instructions

Cut the rockmelon in half and scoop out the seeds. Cut the rockmelon halves in half again, then the quarters in halves, for eight large pieces, or cut those in half again for 16 thin slices. Cut the skin off each piece.
Carefully separate the prosciutto slices so they don’t tear apart, and depending on whether you opted for thick or thin rockmelon pieces, wrap 1-2 prosciutto slices around each piece.
Divide the prosciutto wrapped rockmelon pieces between plates as a starter or garnish with fresh basil or serve on a platter of fresh rucola at the centre of the table or on a buffet as antipasto or aperitivo snacks.

Notes

You want a perfectly ripe rockmelon or cantaloupe that’s bright, sweet and juicy yet still firm. It should smell fragrant like honey.

Look for prosciutto crudo (raw cured ham) not prosciutto cotto, which is cooked ham. Buy the best quality prosciutto crudo you can afford.

Nutrition