Ingredients
Scale
- 1 medium ripe cantaloupe (about 3-4 pounds)
- 8-10 ounces Prosciutto di Parma (Parma ham), sliced paper-thin
- Fresh basil leaves (optional, for garnish)
- Balsamic glaze (optional, for drizzling)
- Freshly cracked black pepper (optional, to taste)
- Extra virgin olive oil (optional, for drizzling)
Instructions
- Prepare the Melon: Cut the cantaloupe in half and scoop out the seeds. Using a sharp knife, cut the melon into wedges, then remove the rind. Cut the flesh into bite-sized pieces approximately 1-1.5 inches wide and 2-3 inches long. Alternatively, use a melon baller to create uniform spheres. Pat the melon pieces dry with paper towels to remove excess moisture – this helps the ham stick better.
- Prepare the Ham: Lay out your prosciutto slices on a clean cutting board. If the slices are very large, cut them in half lengthwise to create strips that are easier to wrap. Each piece should be about 1-1.5 inches wide and long enough to wrap around your melon piece with slight overlap.
- Wrap and Secure: Take one piece of melon and wrap it with one strip of prosciutto, creating a spiral or simple wrap. The ham should cling naturally to the melon. If needed, secure with a decorative toothpick or small skewer. The ham is delicate, so handle gently – it’s okay if it tears slightly, just press it together.
- Arrange on Platter: Place each wrapped melon piece on a serving platter, arranging them in a single layer so guests can easily grab them. If using toothpicks, position them so they stand upright for easy picking.
- Add Finishing Touches: Just before serving, garnish with small fresh basil leaves tucked into the ham wraps. Drizzle lightly with balsamic glaze in a decorative pattern across the platter. Add a few grinds of fresh black pepper for visual appeal and a subtle kick. If desired, finish with a very light drizzle of quality extra virgin olive oil.
- Serve Immediately: These are best served chilled or at cool room temperature. If you’ve made them ahead, keep refrigerated until 10 minutes before serving to take the chill off the melon slightly, which enhances its sweetness and flavor.
Notes
- Choosing Melon: The success of this dish depends on ripe, sweet melon. At the store, smell the stem end – it should smell sweet and fragrant. Avoid melons with soft spots or those that smell fermented.
- Ham Temperature: Remove prosciutto from the refrigerator about 10 minutes before assembling. Slightly room-temperature ham is more pliable and easier to wrap without tearing.
- Size Matters: Keep your melon pieces bite-sized. Too large, and they’re awkward to eat; too small, and the ham overpowers the melon.
- Don’t Over-Garnish: The beauty is in the simplicity. A light touch with garnishes preserves the classic flavor combination.
- Timing: Assemble no more than 2 hours before serving, as the salt from the ham will start to draw moisture from the melon, making them soggy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook Assembly
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 4 pieces
- Calories: 95
- Sugar: 8g
- Sodium: 520mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg