Prosciutto e melone

Prosciutto with melon

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This well-known combination hardly needs a recipe, but forms an integral part of antipasto tradition when melons are at their peak. The salty prosciutto mingles wonderfully with the melon’s natural sugar, and is deliciously refreshing and light.


  • 1 medium-sized ripe sweet melon (canteloupe), cold from the refrigerator
  • about 24 thin slices prosciutto crudo


Cut the melon into half and scoop out the seeds. Cut wedges, then cut the flesh part away from the skin.

Divide the wedges amongst the plates and drape with the prosciutto slices. Serve with chilled white wine.