Prosciutto E Melone Recipe

Prepare the melon

Wash the outside of the melon, then slice it in half lengthwise and remove seeds with a spoon. Cut each half into 3–4 wedges (depending on melon size) and remove the rind from each wedge by sliding a small knife between flesh and rind. Aim for neat, bite-friendly wedges about 1–1½ inches thick.

Slice for serving (optional)

If you prefer smaller pieces, cut each wedge into 2–3 smaller segments so each piece is easily picked up with fingers or a fork. Keep the pieces chilled until plating if not serving immediately.

Portion prosciutto

Lay out the prosciutto slices on a cutting board. If slices are large, fold each slice in half or lengthwise so they form a strip that can wrap around a melon wedge. For a rustic look, drape whole slices over melon wedges without folding.

Assemble

Wrap each melon wedge with one prosciutto slice (or drape prosciutto over). Arrange the wrapped wedges on a serving platter with any leftover prosciutto folded decoratively.

Drizzle the assembled melon and prosciutto lightly with the extra-virgin olive oil and the lemon juice. Use only a light hand so the olive oil complements but does not overpower the fruit.

Scatter fresh basil leaves and optional microgreens or arugula around and over the platter for color and a fresh herbal note. If using arugula, toss it lightly in a few drops of olive oil and a pinch of pepper before placing.

Finish with a crack of freshly ground black pepper over the platter. Taste one piece and add a touch more lemon or olive oil if desired. Serve immediately at cool-room temperature or slightly chilled.