This colorful appetizer recipe would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.
3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)
How to Make It
Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.
Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $ --Karen MacNeil
I made this for Easter. It is good but it's difficult to serve. It doesn't work serving from a bowl. If serving as a side salad, it really should be assembled on individual plates after mixing the melon, mint and juice. I 'balled' the melons and used 1/2 of each melon for the 4 of us.
I've prepared and been served prosciutto wrapped melon many times, usually as an appetizer or hors d'oeuvres. Doing it as a salad is a great idea. Loved the salty ham and parm blend matched with the sweet melon. Took it to a potluck and everyone raved. On my list of regular, easy and fab go-to's now.
I really enjoyed this recipe...served with grilled chicken and whole wheat bread. The melons I used were not super tasty, but the other ingredients in the salad jazzed it right up. I did use a bit more lemon juice than the recipe stated for (I just squeezed a half lemon). Would make again!
I made this exactly as written and loved it, way easier than any other way I have seen to combine these ingredients. I would recommend not adding the prosciutto or the parm until just before serving, or it will get soggy.