Prosciutto & Melon (or Fresh Figs)
A classic Italian antipasto pairing the delicate saltiness of prosciutto with the natural sweetness of ripe melon or fresh figs for an elegant balance of flavors.
Servings 6 people
Calories 165kcal
Ingredients
Option 1 – Prosciutto & Melon
- 1 ripe cantaloupe or honeydew, peeled, seeded, and cut into 18 wedges or cubes
- 9 thin slices Prosciutto di Parma cut in half lengthwise
- Fresh basil or mint leaves for garnish
- Freshly cracked black pepper optional
- Extra virgin olive oil for drizzling optional
Option 2 – Prosciutto & Fresh Figs
- 12 fresh ripe figs halved or quartered
- 9 thin slices Prosciutto di Parma cut in half lengthwise
- 2 oz fresh mozzarella pearls or burrata optional
- Fresh basil leaves
- 1 tsp honey optional
- Freshly cracked black pepper
Instructions
For the Melon Version
- Wrap each melon wedge or cube with a half slice of prosciutto.
- Arrange neatly on a chilled serving platter.
- Garnish with basil or mint leaves.
- Lightly drizzle with extra virgin olive oil if desired.
- Finish with freshly cracked black pepper and serve immediately.
For the Fig Version
- Arrange fresh figs on a serving platter.
- Drape or loosely wrap prosciutto around each fig.
- Add mozzarella pearls or small pieces of burrata if desired.
- Garnish with fresh basil.
- Drizzle lightly with honey (optional) and finish with cracked black pepper.
Notes
Chef’s Tips
- Serve both versions well chilled.
- Choose ripe but firm melon or figs for the best texture.
- Prosciutto should be sliced paper thin.
- Assemble just before serving to maintain freshness.
Optional Garnishes
- Fresh basil
- Fresh mint
- Microgreens
- Burrata
- Toasted pistachios
- Aged balsamic glaze (very light drizzle)
- Lemon zest
