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Marble platter of prosciutto e melone with folded prosciutto over cantaloupe wedges, cracked pepper and mint scattered on top

Prosciutto e Melone: Sweet, Salty, No-Cook Antipasto

Ripe cantaloupe wedges wrapped in thin prosciutto, dressed with olive oil and black pepper, no cooking involved.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Antipasto
Cuisine: Italian
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 1 ripe cantaloupe medium (about 1.2 kg); chilled
  • 150 g prosciutto crudo, thin-sliced about 12 slices
  • 1 tbsp extra virgin olive oil
  • black pepper to taste, freshly cracked
  • 8 fresh mint leaves to 10 leaves; optional
  • 1 lime wedge; optional, for squeezing over bland melon

Method
 

  1. Halve the cantaloupe and scoop out the seeds and stringy pulp with a spoon.
  2. Cut the melon into wedges about 2 cm thick, then slice the rind away from each wedge with a knife.
  3. Chill the wedges in the fridge for at least 15 minutes, or up to a day, covered, so they're cold when served.
  4. About 10 minutes before serving, take the prosciutto out of the fridge so the fat softens slightly.
  5. Arrange the chilled melon wedges on a 30 cm / 12-inch platter, slightly overlapping.
  6. Drape one slice of prosciutto over or beside each wedge, letting it fall in loose folds rather than pressing it flat.
  7. Drizzle the olive oil over the platter, squeeze the lime juice over everything, and finish with a generous crack of black pepper.
  8. Scatter mint leaves over the top if using, and serve right away while the melon is cold and the prosciutto is at room temperature.

Notes

  • Buy prosciutto sliced to order if possible, pre-packaged slices are often thicker and drier.
  • Don't slice the melon until close to serving time, it sweats and loses crispness fast.
  • Room-temperature prosciutto drapes better than fridge-cold prosciutto straight from the pack.
  • Skip the olive oil entirely if your melon is very ripe and sweet on its own.