Prosciutto & Melon Recipe

Prepare the cantaloupe

Rinse the cantaloupe under cool water and pat dry. Place on a cutting board. Trim both ends so the melon sits stable, then cut the melon in half lengthwise. Use a spoon to remove seeds and membrane from each half. Slice each half into 6 even wedges (for a total of 12 wedges). If the rind is thick, run a paring knife between the flesh and rind to remove rind from each wedge, leaving a clean melon wedge for wrapping. Chill the wedges for 10–15 minutes if desired.

Prepare prosciutto slices

Lay the prosciutto slices flat on a cutting board. If slices are large, cut each slice in half lengthwise so you have 12 pieces about equal in size to wrap each melon wedge.

Wrap melon wedges

Take one chilled melon wedge and one piece of prosciutto. Drape or wrap the prosciutto around the narrow end of the wedge so the prosciutto covers the outer flesh and slightly overlaps. Place the wrapped wedge on a serving platter, prosciutto seam side down. Repeat with remaining wedges and prosciutto pieces.

Garnish and finish

Tuck one fresh mint leaf between the prosciutto and melon on each wedge or place it on top. Lightly drizzle about 1 teaspoon of extra-virgin olive oil evenly over the arranged wedges. Grind a small amount of freshly ground black pepper over the platter (about 1 teaspoon distributed). If using, grate 1 teaspoon lemon zest over the melon for brightness and lightly drizzle 1 tablespoon balsamic glaze artistically across the platter or individually over wedges.

Serve

Serve immediately at cool room temperature or slightly chilled. Provide small plates and cocktail forks or toothpicks if desired.