This is a very simple dish to serve with breakfast or brunch or as a light appetizer before dinner. Two ingredients and you have a sweet and salty recipe that goes great together. See also my recipe Melon, Prosciutto and Provolone Salad.
Melon and Prosciutto
- prosciutto, very thinly sliced
- 1 tbsp. olive oil and 1 tsp. white balsamic vinegar (optional, toss with melon pieces)
It is best to use cantaloupe when it is in season in your area. Cut up some cantaloupe into slices or pieces. Wrap a thin slice of prosciutto around the melon and if necessary secure with a toothpick. A long time ago we used to pour a little rum over the melon, but I do not do that any more.
A recipe I would like to try adds goat cheese and mint…
Melon with Prosciutto and Goat Cheese
- 1 large melon
- 8 paper thin slices of prosciutto (4 oz.)
- 1 piece (8 oz.) hard cheese, preferably goat, such as Capriole’s Mont St. Francis (or use an aged provolone or dry Jack)
Cut the melon in half lengthwise and remove the seeds. Cut each half into 8 slices and then cut each slice from the rind. Divide the melon among four plates.
Drape 2 slices of prosciutto over the melon, leaving some melon exposed. Place 2 chunks of cheese in the middle of each plate. Sprinkle with chopped mint, and garnish with whole mint leaves.
Prosciutto Purses by Giada De Laurentiis
- honeydews and cantaloupes made into balls with a melon baller
- thin slices of prosciutto
- block of Parmesan cheese
Prepare the melons into balls; cut the prosciutto into 2-1/2-inch squares. Place 1 ball in the center of each piece of prosciutto and fold the sides up using toothpicks if necessary. Using a vegetable peeler, press firmly and shave the Parmesan into long slices (place the cheese in the freezer before shaving so it will not crumble). Decoratively arrange the Parmesan slices on a large serving platter. Place a prosciutto purse on top each Parmesan slice and serve.