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Melon and Prosciutto with a Twist

Savor the flavor of Italy with this classic melon and prosciutto appetizer. If you make extra, you can call it lunch.

The pairing of prosciutto with cantaloupe was bound to happen; both meat and melon are prevalent in Italy, which is renowned for its cured meats. When I have a ripe melon, one of my reflex moves is to reach for the fridge and see if we have prosciutto in the meat drawer.

This is one of the easiest appetizers to make, and yet it looks so elegant on the plate. Our guests always seem impressed when they see ripe melon wrapped in thin slices of that classic Italian meat. I always make extra, because… well, fresh melon.

Traditionally, this appetizer is made with cantaloupe, but if you are growing winter melon, such as honeydew, Casaba, or Piel de Sapo, give it a try for a different take on flavor combinations. You can try using basil, flat leaf spinach, or kale for an added layer of flavor.

I like to cook in threes, so this combination of ripe melon, freshly sliced prosciutto, and chopped herbs fresh from my garden holds a real appeal. I can see I will have a lot of experimenting to do before our guests get here!

In truth, you don’t have to limit yourself to just those three categories. Try including cheese—mozzarella comes to mind, but it can be whatever strikes your fancy. And, of course, you could always drizzle a little vinaigrette on the top.

Let us know how your version of this classic appetizer turns out!

Melon and Prosciutto

Melon and Prosciutto with a Twist

Some appetizers have staying power for a reason. Give your version a little something extra your guests will enjoy.

  • Author: Norann Oleson
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6 to 8 1x
  • Category: Appetizers


  • 1 pound prosciutto, finely sliced
  • 1 large melon (cantaloupe is traditional), cut into bite-size cubes
  • 1/2 cup chopped fresh mint leaves (or basil, if you prefer)


  1. Cut the prosciutto slices into strips about the same width as the melon cubes.
  2. Lay a melon cube on a prosciutto strip, about an inch from the end.
  3. Roll once until the melon is covered.
  4. Sprinkle a little chopped mint or basil on the top of the cube.
  5. Continue rolling to the end of the prosciutto strip.
  6. Secure with a toothpick.

Have you tried this prosciutto-wrapped melon appetizer? What’s your favorite way to make it? Please tell us how it turned out for you.


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