Prosciutto e Melone

This classic antipasto is all about contrast: juicy, chilled cantaloupe with silky ribbons of prosciutto. A touch of olive oil, mint, and black pepper sharpens the aromas while keeping the dish fresh, elegant, and effortlessly simple.

Nutrition · per serving

163kcal

13gProtein

10gCarbs

8gFat

1gFiber

2 servings

Ingredients

5 items

Melone e prosciutto

ripe cantaloupe melon, peeled, seeded, and cut into 8 wedges400 g

prosciutto crudo, very thinly sliced100 g

Condimento e finitura

extra-virgin olive oil10 ml

fresh mint leaves, torn4 g

freshly ground black pepper1 g

Tips

•Choose a fragrant, heavy cantaloupe with slight give at the stem end; this dish depends on ripe melon for balance.
•If your prosciutto is very salty, reduce or omit the black pepper and skip any added salt entirely.
•For neat presentation, chill the serving plate for 5 minutes before plating.
•This antipasto also works well as a low-carb starter with burrata omitted to keep it classic and very light.

Steps

1
Prepare the melon: peel it, remove the seeds, and cut it into 8 slim wedges or bite-size crescents. Pat the cut surfaces dry with kitchen paper so the prosciutto adheres better and the plate does not become watery.
400 g ripe cantaloupe melon, peeled, seeded, and cut into 8 wedges
2
Arrange the melon on a chilled serving plate. Loosely drape or wrap the slices of prosciutto around each wedge rather than stretching them tight; this keeps the texture delicate and airy.
400 g ripe cantaloupe melon, peeled, seeded, and cut into 8 wedges100 g prosciutto crudo, very thinly sliced
3
Drizzle lightly with the olive oil, then scatter over the torn mint. Finish with a few turns of black pepper; use a light hand so the pepper perfumes the dish without overpowering the sweetness of the melon.
10 ml extra-virgin olive oil4 g fresh mint leaves, torn1 g freshly ground black pepper
4
Serve immediately while the melon is cool and the prosciutto is silky. For the best contrast, let the prosciutto sit at room temperature for 2 to 3 minutes on the plated melon before eating, but do not leave it out longer than needed.

Origin & History

Prosciutto e Melone is a classic summer antipasto from Italy, especially associated with warm-weather dining in central and northern regions. Its appeal lies in the traditional Italian contrast of flavors: sweet ripe melon paired with the savory, delicate saltiness of cured ham.

italian antipasto lowcarb prosciutto cantaloupe no-cook summer

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Steps

Prepare the melon: peel it, remove the seeds, and cut it into 8 slim wedges or bite-size crescents. Pat the cut surfaces dry with kitchen paper so the prosciutto adheres better and the plate does not become watery.

400 g ripe cantaloupe melon, peeled, seeded, and cut into 8 wedges

Arrange the melon on a chilled serving plate. Loosely drape or wrap the slices of prosciutto around each wedge rather than stretching them tight; this keeps the texture delicate and airy.

400 g ripe cantaloupe melon, peeled, seeded, and cut into 8 wedges100 g prosciutto crudo, very thinly sliced

Drizzle lightly with the olive oil, then scatter over the torn mint. Finish with a few turns of black pepper; use a light hand so the pepper perfumes the dish without overpowering the sweetness of the melon.

10 ml extra-virgin olive oil4 g fresh mint leaves, torn1 g freshly ground black pepper

Serve immediately while the melon is cool and the prosciutto is silky. For the best contrast, let the prosciutto sit at room temperature for 2 to 3 minutes on the plated melon before eating, but do not leave it out longer than needed.