Prosciutto & Fresh Melon Topped Recipe

Chill the melon for at least 30 minutes before serving so it is cool but not ice-cold.

Slice the melon in half lengthwise and scoop out seeds with a spoon. If using cantaloupe, remove the rind by cutting between flesh and rind; if using honeydew, peel before halving.

Cut the melon into 8 wedges (or 16 smaller bite-sized wedges). For a more elegant presentation, cut wedges away from the rind so each piece is ready-to-eat.

Arrange melon wedges on a serving platter, spacing them slightly apart.

Drape one slice of prosciutto over each melon wedge. If slices are large, tear in half and fold to fit each wedge attractively.

Scatter basil leaves between melon-prosciutto pieces for aroma and color.

Lightly drizzle the assembled melon and prosciutto with 1 tablespoon extra-virgin olive oil and sprinkle with 1/4 teaspoon sea salt and 1 teaspoon freshly ground black pepper (adjust to taste).

Prepare mascarpone

In a small bowl, loosen the mascarpone by stirring with a spoon until slightly soft and smooth. This prevents splitting when mixed.

Add 1 teaspoon honey, 1 teaspoon lemon zest and 1/2 tablespoon lemon juice to the mascarpone. Stir until combined and smooth. Taste and adjust honey or lemon to balance sweetness and brightness.

Fold in 1 tablespoon finely chopped chives if using. Season the mixture with 1/4 teaspoon freshly ground black pepper. Do not add extra salt—the prosciutto is already salty.

Transfer the mascarpone mixture to a small serving spoon or place several small spoons on the platter (one per 2–4 wedges) so guests can scoop a bit onto each bite. Alternatively, transfer to a small bowl with a serving spoon.

Sprinkle 2 tablespoons toasted pine nuts or chopped almonds over the platter for crunch, if using.

Scatter microgreens or baby arugula (about 1/4 cup) around the melon for color and a peppery note, if desired.

Place lemon wedges on the side for guests who want extra brightness.

Serve immediately so the prosciutto remains delicate and the melon is cool. Encourage guests to spoon a small dollop (about 1/2–1 teaspoon) of mascarpone onto each melon-prosciutto bite before eating.