*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I do believe the Italians got this right as this is traditionally a light summer meal that can be found on any table in the country! Wonderful easy and colorful presentation. Served this as a starter to the Caprese Salad with Grilled Flank Steak also on AR and an Italian Chardonnay from Castello Monsanto which is one of the few Italian white wines that can stand up against prosciutto and hold it's own. Thank you Sunflower for the submission!
This is one of my favorite appetizers! I just LOVE the combination of the sweetness of the cantaloupe and the saltiness of the prosciutto. This also works great with honeydew. So refreshing and delicious YUM!:)
I hate to do this b/c the recipe is sound but I made this as an app at a dinner party & it was hardely touched. Personally I just didn't like the flavor of melon & prosciutto together although I like them both on their own. I know some ppl love it so maybe it was just me & my company. The texture was not very.pleasant either. Kinda slimy. My suggestion would be to.serve them seperately (the melon & prosciutto). Thank u anyway!
Fabulous recipe! Simple and basic. Use quality prosciutto and a good melon and you can not go wrong. (Quality prosciutto is not slimy as some reviews note a slimyness) Love the sweetness of the melon offset with the saltyness of the prosciutto. I made this for a picnic and x4 the recipe then used what little was leftover cut into smaller pieces on top of a bed a baby salad greens with a light balsamic vinegrette.
Can't go wrong. Seems the silliest recipe ever but this is a fantastic traditional summertime meal in Italy. No doubt you will find this on every table in Italy from the North to the South. The key is the quality of the prosciutto and the ripeness of the melon. Serve as an antipasto or light meal with classic breadsticks from Turin (long skinny and crunchy) and a light dry white wine. Picture attached! Thanks for posting this "recipe".
Yes. This has always been a popular 'starter' in Europe; Italy in particular but also very popular at 'nice' restaurants in England. I'm English now living in Canada and have eaten and served this for more years than I care to share! lol Often powdered ginger in a shaker was/is provided and this also made a very nice addition on occasion. As a matter of fact tomorrow evening we have friends coming for supper staying overnight and having breakfast before continuing their journey home. I'm serving this as a light starter followed by Chicken with Capers/Cream Sauce Garlic Smashed Potatoes French Green Beans and fresh Asparagus; no dessert but double cream Brie with green grapes and fresh raspberries. Some nice wine too of course!;o Brenda Ontario Canada
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