Incredibly common in Italy during the summertime, this appetizer is simple and delicious. Tender, sweet cantaloupe or sugar melon wrapped with salty, paper-thin prosciutto. You can serve to your guests at a summer cookout when it’s too hot to cook or have it alongside a classic cocktail for a sweet summer treat!
This is the easiest recipe i have EVER POSTED. I’m not even exaggerating here. Your 2 year old could put this dish together. It’s two ingredients and is simply just assembling the prosciutto and melon into these lovely little wrapped, two-bite morsels. That is literally the whole recipe. You’re done. Go enjoy!
The quality of ingredients, therefore, matters a lot here. I got nice prosciutto from a deli in the West Village called Murray’s and little sugar melons from the Farmer’s Market that are fragrant and sweet.
I think this would be a great appetizer the pair ahead of the spring pasta recipe I posted a few weeks ago, and of course you should enjoy it with a Campari spritz to drink! The easiest you can get with a recipe that’s still going to knock your socks off delicious. I’ve already polished off my first plate of this, time to go make another!
Mimi Newman Prosciutto and melon appetizer – perfect for summer!
- 2 cups cantaloupe chopped in quarters
- ¼ lb of nice prosciutto
- Cut off the melon’s skins and chop into eighths
- Wrap the melon with proscuitto
Serving: 4ozSodium: 200mgCalcium: 7mgVitamin C: 29mgVitamin A: 2706IUSugar: 6gFiber: 1gPotassium: 270mgCholesterol: 19mgCalories: 145kcalSaturated Fat: 4gFat: 11gProtein: 4gCarbohydrates: 7gIron: 1mg