Cantaloupe Wrapped in Prosciutto

Cantaloupe Wrapped in Prosciutto

Sweet chilled cantaloupe wrapped in salty, silky prosciutto for a no-cook appetizer.

Total 15 min Makes 4 servings Calories 145/serving

Dietary

Wheat free, Dairy free, Nut free

This classic Italian-inspired starter pairs juicy cantaloupe wedges with thin ribbons of prosciutto, balancing sweet and salty in every bite. A crack of black pepper and a drizzle of good olive oil sharpen the flavors, while a few torn mint leaves add freshness. Serve it as a light appetizer before a summer dinner or alongside other antipasti on a grazing board.

Ingredients

  • 1 ripe cantaloupe, seeded and cut into 16 wedges or slices
  • 8 ounces prosciutto, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 8 leaves fresh mint, torn
  • 0 freshly ground black pepper, to taste

Method

  1. Cut the cantaloupe in half, scoop out the seeds, and slice into 16 wedges or 1/2-inch-thick slices; trim off the rind if desired.

  2. Slice the prosciutto lengthwise into long strips if the slices are wide, so each piece can wrap easily around a wedge of melon.

  3. Wrap a strip of prosciutto around each piece of cantaloupe, leaving some melon exposed, and arrange on a serving platter.

  4. Drizzle the wrapped melon with olive oil and lemon juice, then scatter the torn mint leaves over the top.

  5. Finish with a few cracks of black pepper and serve immediately, or chill for up to 30 minutes before serving.

Rate this recipe

★ 3.5 (1)

Cantaloupe Wrapped in Prosciutto

This classic Italian-inspired starter pairs juicy cantaloupe wedges with thin ribbons of prosciutto, balancing sweet and salty in every bite. A crack of black pepper and a drizzle of good olive oil sharpen the flavors, while a few torn mint leaves add freshness. Serve it as a light appetizer before a summer dinner or alongside other antipasti on a grazing board.

15 min 4 servings 145 cal

Ingredients

  • 1 ripe cantaloupe, seeded and cut into 16 wedges or slices
  • 8 ounces prosciutto, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 8 leaves fresh mint, torn
  • 0 freshly ground black pepper, to taste

Method

  1. 1

    Cut the cantaloupe in half, scoop out the seeds, and slice into 16 wedges or 1/2-inch-thick slices; trim off the rind if desired.

  2. 2

    Slice the prosciutto lengthwise into long strips if the slices are wide, so each piece can wrap easily around a wedge of melon.

  3. 3

    Wrap a strip of prosciutto around each piece of cantaloupe, leaving some melon exposed, and arrange on a serving platter.

  4. 4

    Drizzle the wrapped melon with olive oil and lemon juice, then scatter the torn mint leaves over the top.

  5. 5

    Finish with a few cracks of black pepper and serve immediately, or chill for up to 30 minutes before serving.