Imagine you are late home from work on a Friday and have a party to get ready for and you told your friends you would bring an appetizer. This cantaloupe and prosciutto appetizer can be as easy as you want to make it. It requires no cooking or reheating and can be made ahead of time. You prep it, assemble it, get yourself ready and you're out the door and it will be the hit of the party. You will be surprised how many of your friends have never seen this party favorite and it will disappear. Be prepared to be asked about your recipe.

This appetizer is the perfect salty meets sweet combination of juicy cantaloupe and salty prosciutto and is a very refreshing bite. This easy appetizer takes just two ingredients and a few optional ingredients and turns them into a beautiful bite that works for any gathering, dinner party, brunch, or holiday appetizer spread.

Why You’ll Love This Cantaloupe and Prosciutto Appetizer

This recipe has as little as 2 ingredients can be ready in about 20 minutes and there is no cooking required. The sweet-and-salty combination of the canteloupe and prosciutto is a refreshing appetizer to eat and is beautiful enough for entertaining and your friends will be asking where did you get this idea. The best thing is it can be prepared the night before, chilled overnight and you grab it out of the fridge on your way out the door. Or, you can take a few minutes and add the olive oil, basil or glaze if you like.

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Ingredients

Cantaloupe

Use a ripe cantaloupe. The melon should give a little give when gently pressed. It should also be a light tan color with a spidered, raised rind. If the melon rind is more whitish and smooth it is not ripe. My trick to save time, and the hassle, when you are in a rush, is to check your grocery store for precut melon. There is usually precut, prepackaged fruits in the refrigerated section. It usually costs a few bucks more, but well worth it. I usually go this route.

Prosciutto

Thinly sliced prosciutto works best. Its salty, savory flavor provides the perfect contrast to the sweet cantaloupe. Typically found presliced and packaged in your deli section cooler at your grocer. If you wish to go for fresh sliced prosciutto at your store's deli counter, go for it! Just make sure it's almost paper thin.

Optional ingredients

Extra-Virgin Olive Oil

A small drizzle adds richness and helps bring the flavors together.

Fresh Basil

Fresh basil adds a light herbal flavor that pairs beautifully with melon and prosciutto.

Balsamic Glaze

A small drizzle of balsamic glaze adds sweetness and acidity. You don’t need much. I keep my glaze in a squeeze bottle to add decoratively to dishes where balsamic glaze can enhance the dish.

Freshly Ground Black Pepper

Just a little black pepper gives the appetizer a subtle bite and balances the sweetness

How to Make Cantaloupe with Prosciutto

1. Prepare the cantaloupe

Cut the cantaloupe in half and remove the seeds and rind. Cut the melon into bite-size cubes, or slice into manageable to eat wedges depending on how you want to serve the appetizer. Or, if you buy pre-cut melon, trim the cantaloupe pieces making them bite size.

If you’re serving this on a platter, wedges make a particularly attractive presentation but becomes a hand held appetizer which is great too.

2. Add the prosciutto

Arrange the cantaloupe on a serving platter. Then cut each slice of prosciutto across the grain into 3 equal pieces. If the full prosciutto slices are small you may need cross cut into 2 pieces. Neatly fold a piece of prosciutto over the top and place a decorative toothpick through the prosciutto into the melon. If wrapping on a wedge, slice the prosciutto in half lengthwise and decoratively wrap the wedge in sort of a candy cane fashion.

3. Optional ingredients

Scatter fresh basil over the cantaloupe and prosciutto. Or you can simply use the basil as a garnish on the platter.

Drizzle lightly with extra-virgin olive oil and balsamic glaze. Finish with freshly ground black pepper.

Personally I think the prosciutto and cantaloupe are fine by themselves. But these are options. If you like you can sample it yourself with the added ingredients.

4. Serve

Serve on a decorative platter of your choice and is best served chilled.

Frequently Asked Questions

Can I make this appetizer ahead of time?

Yes. You can cut the cantaloupe and arrange the prosciutto ahead of time and store in the fridge. If you are using the optional ingredients, for the freshest presentation, add the basil, olive oil, balsamic glaze and pepper shortly before serving.

How do I know if a cantaloupe is ripe?

Look for a cantaloupe with a sweet aroma at the stem. The rind should be tan in color and have a raised, netted or webbed appearance. Buying pre-cut melon ensures your pieces will be ripe and almost to size. You may need to trim pieces to size.

Can I use another type of melon?

Absolutely. Honeydew is a good option if you are not a fan of cantaloupe, although cantaloupe provides a particularly good contrast with prosciutto.

Do I have to use balsamic glaze?

No. The appetizer is delicious with just cantaloupe and prosciutto. The basil, olive oil, and black pepper can enhance the flavor and The balsamic glaze is an optional finishing touch but make the recipe to the flavor profile you like.

Can I serve this as individual appetizers?

Yes. For a party, arrange two pieces of cantaloupe with a small decorative fold of prosciutto on top using individual small plates.

Can I just use the Prosciutto and Cantaloupe?

Absolutely! In fact, it is perfect this way. Salty and sweet. No need to add flavors. This is how I serve it. However, I felt obligated to offer you options that can add to the flavor and presentation that you may want to try.

Do I have to cube the cantaloupe?

No. If you are using a fresh cantaloupe you may opt to simply slice the melon into wedges and decoratively wrap the wedges in prosciutto. Then garnish with the optional ingredients as you desire.

My presentation does not use the optional ingredients

Cantaloupe with Prosciutto

Sweet, juicy cantaloupe paired with salty prosciutto makes a simple, elegant appetizer that, once prepped, comes together in just minutes. Optional ingredients of fresh basil, olive oil, balsamic glaze, and black pepper add the finishing touches. When party planning, Plan for 2 per person.

Recipe Details

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 12 people
Course: Appetizer

Ingredients

24 cubes ripe cantaloupe (Precut is easiest)
8 pieces thinly sliced prosciutto cut into 3rds
1 tablespoon extra-virgin olive oil (optional)
3-4 tablespoons fresh basil, chopped (optional)
1–2 tablespoons balsamic glaze (optional)
Freshly ground black pepper, to taste (optional)

Instructions

Cube the cantaloupe into 24 bitesize cubes (or use precut) If using wedges, i’d use 12 wedges.
Slice the prosciutto across the grain into 3 equal pieces. (You may use half slices if needed)
Arrange the cantaloupe on a serving platter.
Fold the prosciutto decoratively and place over the cantaloupe. (if wrapping on wedges do it in a candy cane pattern around the wedge)
Using decorative toothpicks push in through the prosciutto into the melon.
Scatter fresh basil over the top. (optional)
Lightly drizzle with olive oil and balsamic glaze. (optional)
Finish with freshly ground black pepper.(optional)
Serve immediately or refrigerate until ready to serve.

Sweet and savory Prosciutto and Melon Appetizer