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Melon and Prosciutto
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Melon and Prosciutto

by Joe G in Test Kitchen

Sweet, perfectly ripe melon paired with salty, paper-thin prosciutto!

Serves
4 to 6
Active Time
10 mins
Total Time
10 mins

Step 1: Preparing the Melon

Preparing the Melon
  • 1 ripe melon

Peel the melon* and cut in half lengthwise. Then remove the seeds, using a large spoon.

Cut into half moon shapes or into wedges. Place onto a platter or small side plate, if serving individual portions.

Step 2: Preparing the Prosciutto

Preparing the Prosciutto
  • 20 paper-thin slices prosciutto (approximately)

Roll the prosciutto** into small cones, or loosely place onto serving dish. Alternatively, you can wrap each piece of prosciutto around a piece of melon.

Serve with a nice cold glass of Prosecco or white wine and enjoy.

Notes

As this appetizer (though often served as a dessert in Spain) is only two ingredients, make sure they are both the best you can find.

*For the melon: If it is ripe, all you have to do is press lightly near the stem end. If the rind gives a bit, the melon is ready. Also, smell it, when it's perfectly ripe, you can smell it's wonderful aroma.

**For the prosciutto: It should be thin enough that you can almost see through it, that way it almost melts in your mouth. Have the butcher slice it for you.

Keep the prosciutto in the refrigerator until you are ready to assemble the platter.

Comments

Great recipe for the summer time!

I've tried this recipe a thousand times, and it's just perfect as an appetizer for any summer-time diner. Sweet and salty, fresh, juicy... And SUPEREASY to make!

by Patri V | May 22, 2008 | Permalink
Wrapping the melon

I made this recently and decided to wrap the melon with the prosciutto. The melon bites worked best when they were about the size of my thumb. I trimmed the prosciutto slightly to take off the bigger fatty areas. Wrapped each piece then put a toothpick through each so they were easy for guests to pick up and eat.

by Terry M | July 14, 2008 | Permalink
Good Suggestion

I do believe that is how this appetizer is typically served. It does make it easier for guest to eat. I also like that you trim off the excess fat, because it can sometimes be too fatty for me. Of course, this does depend on the prosciutto itself, and where you buy it from.

I had some wild Boar prosciutto recently that was amazing....you could eat it like candy.

by Dawn T | July 14, 2008 | Permalink

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