These prosciutto and melon appetizers are one of the easiest summer antipasto recipes you can make. Quick preparation and minimal ingredients.
Sweet, salty and refreshing at the same time – a delicious combo for summer entertaining!
How to make melon and prosciutto appetizers
Tools you will need:
- Cutting board and knife
- Spoon
- Toothpicks or cocktail sticks
- Serving tray or platter, clean cutting board, slate cheese board, large plate – anything you have on hand. If you cannot fit all the melon bites on 1 plate, simply use 2!
Ingredients you will need:
- Melon of your choice – Honeydew, Cantaloupe, Canary, Lemondrop, Santa Claus melon (Piel de Sapo) or Galia. I used Galia melon.
- Italian prosciutto
- Black pepper – preferably freshly cracked
- Extra virgin olive oil
- Balsamic glaze
To make this easy summer snack, cut the melon into bite size pieces.
Take a piece and arrange some prosciutto over it. Next, drizzle some olive oil and balsamic glaze over, crack black pepper and secure everything with a toothpick. Make as many as you like.
The full recipe at the bottom of this post shows you quantities for about 30-40 pieces.
Making these bites this way instead of wrapping the ham around each piece of melon will yield a larger quantity and more importantly no wastage.
It also makes it easy and quick which makes them the perfect last-minute appetizers for a party.
Storage
Keep any leftovers in an airtight container in the fridge and eat within a day.
Useful tips
- There are many melon varieties that you can use. Keep in mind that if you buy one that is large in size you will end up with at least ½ of it as leftovers. You can use it to make a refreshing fruit salad or turn it into agua fresca!
- Spanish Jamon Serrano or Iberico Ham is similar to Italian Prosciutto and can be easily substituted as long as it is thinly cut.
How to cut melon for prosciutto?
Cut the melon in quarters (lengthwise), then slice each quarter. Remove the skin and finally chop into bite-size pieces.
It does not matter how large the melon bites are. You only need a flat surface so you can place a piece of the cured ham over.
How to plate?
The easiest way to plate these two is by arranging the cured ham on a piece of melon and secure this with a toothpick or cocktail stick.
You can place these bites onto a serving tray, clean cutting board or large plate.
How to serve?
These are a few ideas. You can use a combination of those or all of them.
- With fresh basil leaf
- A drizzle of balsamic
- Drizzle of extra virgin olive oil
- Freshly cracked black pepper
- Honey
- Mini mozzarella balls can also be added – or try Caprese salad bites.
Can I make it ahead?
Yes, you can make it a few hours in advance and store in the fridge, covered. Just remember that the toothpicks can make it hard to cover it. Without them, the prosciutto can stick to the plastic wrap. Tip: Use a large bowl to cover them.
You can cut the melon in advance and assemble it just before serving. It literally takes 15 minutes to prepare about 40-50 of them!
More summer appetizers you might like:
Prosciutto and Melon Appetizers
Ingredients
- 1 melon (chilled, see note 1)
- 4 ounces prosciutto (120 grams)
- black pepper (freshly cracked, to taste)
- extra virgin olive oil (a generous drizzle, see note 2)
- balsamic glaze (to taste)
Instructions
- Cut the melon in half and remove the seeds. Cut each half into about ¾-inch (2-centimeter) thick slices, crosswise. Remove the hard skin with a knife.
- Cut each slice into bite-size pieces and place them onto your serving tray/plate.
- Tear the prosciutto into small pieces and arrange some over each melon bite.
- Season with freshly cracked pepper and drizzle with olive oil and balsamic glaze.
- Secure each piece with a toothpick.
- Enjoy!
Notes
- Galia melon or any small melon (about 3.5 pounds/1.6 kilo in weight) works best because it is small in size so you don’t end up with a ton of leftovers. But, use anything you like: Honeydew, Cantaloupe, Canary, Lemondrop and Santa Claus melon (Piel de Sapo) are all delicious options.
- Use either extra virgin olive oil or regular olive oil. Do not substitute with other kind of oil. Better omit it if you don’t have it on hand.
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