Sweet, perfectly ripe melon paired with salty, paper-thin prosciutto!
Chef's 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.
Steps
1
Preparing the Melon
Ingredients
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.
2
Preparing the Prosciutto
Ingredients
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.
5 Comments
Patri V•
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!
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.
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.
What type of melon is best to use for this recipe? Or is there a fruit out there that is called "melon" and nothing else? I plan to shop for this and it would be easier if I knew what to look for. I don't think I have seen a melon that looks like the one shown in the picture.
Any sweet ripe melon would work for this recipe. I often use either honeydew or cantaloupe melon but like I said, the key is that it is ripe. Cheers!
p.s. I like your profile pic :-)
Terry M •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.
Dawn T •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.
Marshann C •What type of melon is best to use for this recipe? Or is there a fruit out there that is called "melon" and nothing else? I plan to shop for this and it would be easier if I knew what to look for. I don't think I have seen a melon that looks like the one shown in the picture.