Sweet Melon with Prosciutto di Parma serves as a refreshing appetizer or snack during these warm days of summer. Juicy slices of ripe cantaloupe with a layer of prosciutto di Parma on top will create the savory combo of sweet and salty. This simple 2-ingredient dish will wow everyone you serve it to.
If you travel to Italy, you will commonly see on most trattoria menu “prosciutto e melone,” which is prosciutto with cantaloupe, and it is commonly served during the warm weather.
When you combine the sweetness of cantaloupe melon with some saltiness of an Italian cured meat, such as prosciutto, it gives this dish its sensational flavors.
Plus, it makes a beautiful and elegant presentation of pale-orange, pinkish-purple spring-like colors.
Cantaloupe is in full season! And it’s always refreshing no matter how you serve it.
It’s low-calorie and loaded with vitamins and minerals, and when you make it into an appetizer such as this one, it is a healthy way to start any meal.
We enjoy serving sweet melon with prosciutto di Parma at gatherings because of the ease of preparation and it looks beautiful on the buffet table.
Best of all, no cooking nor baking is required!
Just make a large platter, serve it chilled and let everyone help themselves.
Simple, easy to make, and TOTALLY DELICIOUS!! … it’s a win-win for everyone!
ENJOY!!
*Our full recipe card below!
What You Need For Sweet Melon with Prosciutto di Parma:
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2 fresh Cantaloupes – ripe
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1/4 pound Prosciutto di Parma – thinly sliced
DIRECTIONS:
1. Cut cantaloupes into halves. Scoop out and discard seeds.
2. Then cut into slices, gently remove skins from each slice. Transfer melon slices to a large serving platter.
3. Lay one or two slices of prosciutto on top of each slice.
4. Serve immediately, or set platter aside in a cool place, up to 10 minutes before serving. Or, cover with clear wrap and refrigerate up to 1 hour before serving. Serves 12 to 15
NOTES and TIPS FOR SUCCESS!
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Before getting started, it’s always best to chill your ripe melons at least one hour or more before slicing. You want the melons to be super-cold before wrapping or layering the prosciutto over each slice.
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The prosciutto di Parma should be freshly sliced and well chilled.
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You can either wrap every slice of cantaloupe or lay the slices of prosciutto over the center of each slice.
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This dish is best served the day it’s prepared. And it’s best to serve within the hour you prepare it. Just cover with clear wrap and keep it chilled until ready to serve.
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With only 2 ingredients required, makes this dish perfect for entertaining!
Can We Use Honeydew Melon Instead of the Cantalope Melon?
Yes, indeed! Honeydew melon, also known as the “green melon” would also work very well, as long as the honeydew is ripe (but not too ripe) and chilled before sliced.
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Finally, MORE TASTY SUMMER IDEAS!
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Cold Honeydew Soup
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Watermelon Kiwi and Plum Cake
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Burrata Caprese Crostini Bites
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Healthy Cucumber Appetizer Bites
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Baby Arugula Watermelon Granola Salad
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Cold Spinach Dip
Yield: 12 to 16
Sweet Melon with Prosciutto di Parma
Juicy cantaloupe melon slices with a layer of prosciutto di Parma on top is truly sweet and delicious. A refreshing appetizer you can make in minutes and serve at anytime. It's so pretty and festive, we love to serve melon with prosciutto as an appetizer all year long.
Prep Time
12 minutes
Total Time
12 minutes
Ingredients
- 2 fresh Cantaloupes - ripe
- 1/4 pound, thinly sliced Prosciutto di Parma
Instructions
- Cut cantaloupes into halves. Scoop out and discard seeds.
- Then cut into slices, gently remove skins from each slice.
- Transfer melon slices to a large serving platter.
- Lay one or two slices of prosciutto on top of each slice.
- Serve immediately, or set platter aside in a cool place, up to 20 minutes before serving.
- Cover with clear wrap and refrigerate up to 1 hour before serving.
- Yields: many servings
17 Comments
[email protected] is How I Cook
July 22, 2020 at 11:26 pmYears ago I was served this at some afncy party. I had no idea what it was. Took one bite and there’s been no looking back since!
2 Sisters Recipes
July 23, 2020 at 8:20 amYes, it was primarily served at weddings and events. But today, we enjoy it anytime during the warm season . Perfect for brunch, lunch or even a soiree dinner party.
Dealspotr
July 12, 2015 at 6:00 pmNow that's one way to beat the heat. Right now, I am relying mainly on cool drinks. I just juice fresh fruit- never thought of having melon with any type of meat- expect perhaps fish. That would have been with the fish grilled too. This is an interesting summer snack idea.
2 sisters recipes
July 23, 2020 at 8:14 amThanks so much!
annaliz
July 6, 2015 at 3:46 amHi Gemmagirl! So glad you grew up on this too! It's the best combo ever!
Thanks for leaving a sweet comment! Ciao 🙂
Gemmagirl
July 5, 2015 at 10:59 pmGrew up on this. Sunday lunches and Italian wedding musts. Thanks for reminding me of this refreshing and Italian staple.
annaliz
April 16, 2015 at 6:27 pmThank you for stopping by!
Healthy nutrition
April 15, 2015 at 9:01 pmNice snack
Joanne
April 16, 2014 at 12:02 pmThe sweet and salty here sounds awesome! I could see this being quite teh addictive appetizer!
by Anna and Liz
July 31, 2020 at 1:52 pmThank you Joanne!
Barbara Bakes
April 16, 2014 at 2:11 amSome times the easiest recipe are the best. I really need to try this.
Velva
April 15, 2014 at 10:23 pmThis is a classic easy appetizer that is fabulous. Thanks for the reminder and sharing it with us.
Velva
SavoringTime in the Kitchen
April 15, 2014 at 6:03 pmThis is a favorite! I can't wait until the really good farmers' market melons are available in the summer to make this.
Mary
April 23, 2012 at 2:37 pmI found your blog from Tricia's post this morning. This is fascinating to me! I never would have thought to combine these two things. I need to try it, just to taste it. Thanks for the idea! Have a blessed day.
annaliz
April 26, 2012 at 4:08 amThanks Mary! I hope you enjoy our recipes!
Emily Malloy
April 19, 2012 at 4:03 pmI love this. Absolutely to die for!
Tricia @ saving room for dessert
April 19, 2012 at 2:08 pmI would have never thought of this combination! I just made a melon dessert with raspberry sauce to post soon. So happy summer fruits and vegetables are almost here. These are beautiful!