Prosciutto and Melon

This melon and prosciutto appetizer is a fun twist on the classic Italian combination. Sweet, savory, and salty, it’s an impressive yet secretly easy option for spring and summer.

Welcome your guests with these tasty prosciutto melon skewers as a festive starter, or serve them as a delightful side dish for Easter lunch (or any time of the year). If you are short on time, make this dish ahead of time and store it in the fridge until 5-10 minutes before serving.

They’ll think you spent all day, but it comes together in minutes!

If you like this recipe, don’t miss out on my bresaola cantaloupe appetizer and melon ball skewers.

Ingredients You’ll Need

Please be sure to scroll down to the recipe card below for the complete details!

• Cucumber - Cucumber pairs well with the sweet cantaloupe. Kiwi or avocado also works.

• Cantaloupe - Look for a heavy cantaloupe that sounds hollow when tapped and smells sweet. If preferred, honeydew or Galia would make great substitutes.

• Prosciutto - If you can’t find prosciutto, serrano or bresaola are good alternatives.

• Mint - Mint adds a bright, refreshing taste. Fresh basil leaves work well, too.

• Olive oil - Choose a high-quality, great-tasting extra virgin olive oil that you love.

• Balsamic glaze - The perfect finishing touch, this adds a sweet, tangy taste.

• Sea salt - Seasoning enhances the rest of the ingredients. Add as little or as much as you like, but I don’t recommend skipping it.

How to Make a Melon and Prosciutto Appetizer

1. Prepare the produce. Slice the cantaloupe into 1-centimeter-thick pieces. Then, use a petal-shaped cookie cutter to shape the “carrot” pieces. Next, slice the cucumber into 1-centimeter-thick pieces and use a flower-shaped cookie cutter to make cutouts.

2. Assemble. Remove one of the flower petals from the cucumber cut out and place it on the melon carrot. Skewer the two parts together.

3. Make prosciutto roses. Carefully lift the prosciutto ham pieces from one another so they’re still intact, and fold each piece over lengthwise twice. Cut the long piece of prosciutto in half. Then, fold and twist each half into a rose. Place a mint leaf in each prosciutto rose.

4. Serve. Arrange the melon and cucumber carrots on a platter, and place the prosciutto rose in the center and smaller rosettes between each carrot. Drizzle olive oil, balsamic glaze, and sea salt on top.

FAQs

How should I serve melon and prosciutto?

I love to serve this recipe as part of an appetizer platter with other options like smoked salmon wraps, a tricolore salad, and cheddar roll-ups. It also makes for a tasty stand-alone snack.

Can I make a melon and prosciutto appetizer ahead of time?

This recipe is best served right away. However, if needed, you can store leftovers in an airtight container for 1 day.

More Melon Appetizers

• Bocconcini Melon Bites

• Dragonfruit Carpaccio with Cantaloupe

• Wavy Watermelon Bites