September 11, 2023

Melon and Prosciutto

An Exquisite Italian Dish

Melon and prosciutto is a classic Italian dish perfect for any part of a meal- an apéritif, first course, or light main dish. The combination of sweet, juicy melon and salty, savory prosciutto creates a flavor profile that is both refreshing and delicious. It is family-friendly, and there is nothing to cook.

Caterina placing a platter of canteloupe melon and proscuitto on the table in the garden

Not only is this dish delicious, but it is also a healthy course. Melons are high in vitamins and antioxidants, while prosciutto is a delicious source of protein. This dish is also low in calories yet satisfying and impressive.


Melon and Prosciutto

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Ripe Cantaloupe



To prepare the cantaloupe, cut it in half and remove the seeds using a spoon.

Next, slice the melon into wedges and remove the rind by cutting along the bottom of each wedge.

Arrange the melon slices and a few slices of prosciutto on a plate.

To enjoy, take a small bite of the melon and prosciutto together.

What if the melon isn’t good?

Despite your best efforts, sometimes you may end up with a tasteless melon. This is unfortunate because the key to this dish is a flavorful and juicy melon. To avoid disappointment, I recommend you test the melon beforehand, especially when serving it to guests. This will ensure that you have a delicious melon worthy of the dish.

If you end up with a tasteless melon, marinate it in port wine or drizzle it with lemon and honey. You can also make chilled melon soup by puréeing the melon in a blender or food processor with lemon juice, honey, and basil.

Cantaloupe with fresh basil, lemon juice andlemon zest

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Serving Ideas:

Apéritif- cube the melon, wrap a small prosciutto around it and secure it with a toothpick.

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Serve as a kid-friendly first course. If a vegetarian is at your table, substitute the prosciutto for fresh basil for an equally exciting dish.

melon slices with fresh basil and basil flowers ont op

Serve melon and prosciutto as a light main dish, followed by a French cheese course to create a balanced, satisfying meal ready in minutes.

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

Copyright 2019-2024, Return to the Table by Caterina De Falco, All Rights Reserved

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