The 2-Ingredient Italian Appetizer I Can’t Stop Making

When it comes to peak summer produce, my motto is less is more. I find the very best bites of ripe peaches, sweet strawberries, juicy tomatoes, and fragrant melons are the simplest—the fruit and nothing more.

That being said, there are some classic pairings that undeniably elevate and enhance the flavors of these fruits, like strawberries and whipped cream, tomatoes and bacon (and/or mayo, duh!), peaches and cinnamon, and, last but not least, melon and prosciutto.

A salty, nutty, delicately fatty sheet of prosciutto draped around a wedge of honeyed, fragrant melon is an exquisite example of how two ingredients can uplift each other, offering a sweet, savory, balanced symphony. 

For the very best flavor and texture, only use the freshest, ripest cantaloupe and the highest quality Italian cured ham. If your budget allows, seek out an Italian deli where you can get freshly-sliced prosciutto di Parma or, for a more intense flavor, prosciutto di San Daniele.

Tips for Choosing a Ripe Cantaloupe

There are people who are great at picking fruit, and then there are the rest of us. In my household, the fruit-picking job lands squarely with my husband; he’s also the green thumb in our family, which I find highly relevant here. He’s rarely let us down, so here are his best tips:

• Trust your nose: Pick up the melon and smell the stem end. It should smell nearly as good as you expect the fruit itself to taste, but with no alcohol or fermented undertones which could be a sign of an overripe melon.
• Heft it: When you pick up the melon, it should feel heavier than you think it should be for its size. 
• Assess and squeeze it: Turn the fruit around in your hands and generally inspect it, lightly squeezing as well. No green should be visible on the outside and it should give a little bit when gently squeezed.

How To Make My 2-Ingredient Prosciutto e Melone

To make six to eight servings, you’ll need:

• 4 ounces (about 8 slices) thinly-sliced prosciutto di Parma
• 1 (1 1/2-pound) cantaloupe, peeled, seeded, and sliced into 1/2-inch-thick wedges
• Balsamic vinegar or raw honey, optional

Lay a slice of prosciutto out on a cutting board with the short side facing you. Place a wedge of cantaloupe at the end of the prosciutto closest to you, lining up the very tip of the wedge with the bottom of the piece of prosciutto. Roll the melon up into the prosciutto, shifting the wedge slightly as you go to get the prosciutto wrapped as fully from tip to tip as possible. Transfer to a serving plate and repeat with the remaining prosciutto and melon.

Once each wedge is wrapped, finish with a drizzle of balsamic or honey, if using, and serve. Leftovers can be stored in an airtight container in the fridge for up to 1 day.

Fun Twists on Prosciutto e Melone

This classic Italian pairing is simple and beloved as is, but there are a few really fun, delicious additions I would suggest trying out this summer:

• Go herby: Feeling fresh? Before wrapping the cantaloupe in the prosciutto, lay down some whole fresh mint or basil leaves onto the ham. You can also spread some homemade or store-bought pesto over the prosciutto before wrapping.
• Add texture: Taking inspiration from Spain’s platters of salty potato chips layered with pieces of jamón, tuck crushed salted kettle chips between the prosciutto and cantaloupe for more texture and added salt.
• Make it spicy: Spread a thin layer of Calabrian chili paste onto the prosciutto before wrapping the melon. 
• Make it bite-sized: In the mood to share? Slice the melon into bite-sized cubes, top with a half piece of prosciutto, and thread onto skewers to make this appetizer even more shareable and easy to eat.

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