On the warmest summer days, our desire to cook is limited. Quick, simple, no-cook meals are where it’s at!
Prosciutto and melon can be assembled in less than 10 minutes (and consumed even quicker!). Beyond the short prep time, it’s totally and completely delicious!
- Cantaloupe is a summer staple — ripe, juicy, and sweet!
- Prosciutto, oh how we adore you! The salty prosciutto (either Prosciutto di Parma or Prosciutto san Daniele!) is not only luxurious in texture, but gives the whole dish a sweet and salty flavor.
If those two weren’t convincing enough, add balsamic vinegar which gives a sweet, tangy finish. This makes an amazing mid-afternoon snack, a light dinner, or a great first bite for guests when entertaining!
Love prosciutto as much as we do? Be sure to try these recipes next: Prosciutto Wrapped Asparagus and Spring Mix Salad
Ingredients for Prosciutto and Melon
- Ripe cantaloupe or other melon
- Paper thin slices of Prosciutto di Parma or Prosciutto san Daniele (Italian dry-cured ham)
- Balsamic vinegar (can use a store-bought glaze if you have one!)
- Flaky sea salt
Clean, simple ingredients and flavors!
How to Cut Melon Into Wedges
- Slice cantaloupe in half lengthwise, then scoop out and discard the seeds.
- Cut each melon half into 4 equal wedges.
- Finally, cut each quartered wedge in half for a total of 16 wedges.
As for the peel, you can leave it on or peel it before you begin cutting. Personal preference!
This prosciutto and melon appetizer takes less than 10 minutes to throw together. Last minute snack needed for guests? This is a life saver!
Wrap wedges of melon (cantaloupe or honeydew are best) with paper thin slices of prosciutto. Drizzle with a touch of balsamic vinegar or balsamic glaze, then sprinkle with flaky sea salt.
What to Serve With Prosciutto and Melon
A simple arugula salad with marcona almonds would be lovely or even just a ball of sweet, creamy burrata with crostini. Prosciutto and melon really doesn’t need a thing, though!
To serve as a salad: use a melon baller to scoop out bite size pieces of cantaloupe, place on a platter or tray, then top with torn pieces of prosciutto. Serve with balsamic vinegar and flaky sea salt, same as before!
Other Easy Appetizers You’ll Love
- Baked ricotta cheese
- Cherry tomato confit
- Baked brie phyllo cups with prosciutto
- Pita bites with smoked salmon
We live for simple, elegant, easy appetizers like this! Prosciutto and melon, you ‘da actual best!
As part of my Date Night In series, we’re offering up a few wine suggestions to serve alongside. The silky smooth, paper thin slices of prosciutto are a bit salty (we mean this as a compliment!), while the cantaloupe is mellow, delicate, and sweet.
Red wine: we love enjoying prosciutto with Lambrusco, which has the slightest bit of bubbles and gentle tannins. Added bonus? Most Lambruscos are from the same Emilia-Romagna region as prosciutto di parma! We had the extreme pleasure of enjoying both together in Parma on our honeymoon!
Rosé: a dry, crisp rosé is always on standby in the summer months, and it would be delicious with the prosciutto! We recommend Miraval.
White wine: prosciutto wrapped cantaloupe is just begging to be paired with a bubbly, effervescent Champagne or Prosecco! Look for something light and sweet. Not into bubbles? Prosciutto and melon is great with Chenin Blanc or Vouvray.
If you make Prosciutto and Melon, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
For more simple meals, check out the following favorites:
- Homemade ricotta cheese
- Mozzarella caprese gazpacho
- Phyllo-wrapped feta with truffle
- Lamb and mint ragu
- Bacon wrapped dates with blue cheese
Prosciutto and Melon Recipe
- 1 large cantaloupe seeds removed
- ¼ lb Prosciutto di Parma or Prosciutto san Daniele
- 2 tsp balsamic vinegar
- 1 tsp flaky sea salt
- After removing seeds from cantaloupe halves, slice each half into 4 equal wedges. You could stop there if you want large pieces, but we recommend slicing each wedge in half once more. This will yield 16 cantaloupe wedges total.
- Cut or tear prosciutto into long thin strips. Wrap one piece of prosciutto around each cantaloupe wedge, then drizzle with balsamic and sprinkle with flaky sea salt. Serve immediately.
- Cantaloupe can be replaced with other melon, such as honeydew.
- Melon can be served with or without peel.
Let us know your thoughts!