Prosciutto e Melone
The ultimate expression of the sweet and savory contrast. Juicy wedges of sweet, chilled cantaloupe melon wrapped in delicate ribbons of cured Italian prosciutto.
10 min
Easy
Italiana
2 servings
The story behind
Oh man, this is the absolute perfect appetizer for hot summer days! I remember the first time I had this was on a tiny sun-drenched terrace in Florence. At first, the idea of mixing fresh fruit with cured ham sounded pretty unusual to me, but after the very first bite, I completely got why Italians are so obsessed with it. The absolute secret to this dish is quality and temperature: the melon needs to be ice-cold and perfectly sweet to clash beautifully with the savory, buttery texture of the prosciutto, which should be at room temp so it melts in your mouth. It's a gorgeous, zero-cook starter that takes five minutes to throw together but looks incredibly elegant. Pair it with a chilled glass of Prosecco or a crisp Pinot Grigio.
Instructions
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1Cut the cantaloupe melon in half, scoop out the seeds with a spoon, and slice it into uniform wedges.
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2Carefully run a sharp knife between the flesh and the skin of each wedge to remove the rind completely.
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3Take the prosciutto out of the fridge about 5 minutes before assembling so the delicate slices separate easily without tearing.
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4Gently drape and wrap a slice of prosciutto around the center of each prepared melon wedge.
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5Arrange the wrapped melon beautifully on a serving platter or a light wooden board.
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6Tuck the fresh basil and arugula leaves neatly around the melon pieces for contrast.
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7If desired, finish with a tiny drizzle of premium extra virgin olive oil and a touch of freshly cracked black pepper right before serving.
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