Proscuitto and Melon

Prosciutto from Buon Italia and Melon from Union Square Farmer's Market
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A classic Italian antipasto, there really is no recipe here except to pick out the best possible prosciutto and have it sliced paper thin.  Next pick out a beautiful orange melon such as a cantaloupe or husk melon and there you have it.  

Some people like to wrap or drape the proscuitto onto the melon but I prefer to serve them side by side.

Just slice and arrange them beautifully on a platter as you wish.  When melon season is over, you can replace with figs and when fig season is over, try plump medjool dates.


Serving Size: Serves 6-8


1 ripe husk melon or cantaloupe 

1/2 lb. great quality Prosciutto, sliced thinly


Cut the melon and arrange on platter with the prosciutto.  Serve alone or with bread and some glasses of chilled prosecco.



Cook's Notes

It's easier to work with the ham when it's cold right from the fridge.  

Select a melon that smells like a melon.  If you shake it and can feel the seeds moving around it's ripe. If you want, ask the produce specialist or farmer to help you choose a ripe a melon.