Prosciutto e Melone
The sweet, fragrant aroma of ripe cantaloupe mingles with the savory, salty scent of thinly sliced prosciutto, creating an irresistible culinary moment. This classic Italian antipasto is a celebration of simplicity, highlighting the beauty of fresh ingredients.
Equipment
- Sharp knife
- Melon baller or spoon (optional)
- Serving platter
Ingredients
For the Prosciutto
- 8 oz prosciutto, thinly sliced
For the Melone
- 1 ripe cantaloupe or honeydew melon, halved and seeds removed
- Fresh basil leaves (optional, for garnish)
- Balsamic glaze (optional, for drizzling)
Instructions
Step 1: Prepare the Melon
- Using a sharp knife, cut the melon in half and remove the seeds. You can scoop out the flesh using a melon baller for an elegant presentation or slice it into wedges.
- Tip: Choose a melon that feels heavy for its size and has a sweet fragrance for the best flavor.
Step 2: Arrange the Prosciutto
- Lay out the thin slices of prosciutto on a serving platter in an overlapping fashion, creating a beautiful visual display.
Step 3: Assemble the Dish
- Place the melon halves or wedges alongside the prosciutto on the platter. If using the basil leaves, tuck them between the slices for an aromatic touch.
- Tip: A drizzle of balsamic glaze can elevate the dish beautifully if you're feeling adventurous.
Notes
Pro Tips for Prosciutto e Melone:
- Use the ripest melon available to maximize flavor.
- Allow the prosciutto to sit at room temperature for a few minutes before serving; it enhances its delicate texture.
- Experiment with different types of melons for unique taste profiles.
- Pair with a crisp white wine to elevate your antipasto experience.