Prosciutto and Melon

Prosciutto and melon has been my go-to summer snack lately. I love being able to make a quick and easy meal that requires no oven (especially during these hot, humid days!) and tastes delicious. As I said, this appetizer is excellent in the summer or can be served as a holiday appetizer to please a crowd.

I love this recipe from Hyvee, which makes Prosciutto and Melon and turns them into bite-sized pieces for the holidays.

Antipasto is an Italian word meaning before a meal. Antipasto is served at the start of a meal, similar to an appetizer, and consists of fruits, olives, and meats, and is usually done on a platter.

• honeydew or canteloupe melon (or both!)
• prosciutto di parma
• an assortment of olives such as kalamata and Castelvetrano
• fresh herbs such as mint and basil
• pistachios
• arugula or another green for garnish

See the recipe card for exact quantities.

The first step to making Prosciutto and Melon is to create a bed of greens on the platter. I like arugula.

Next, cut and remove the seeds from the honeydew melon. Remove the skins and cut them into bite-sized pieces or long slices.

Next, add thin slices of prosciutto di Parma.

Lastly, add pistachios, olives, and fresh herbs such as basil and mint. Additional toppings such as olive oil, honey, or balsamic reduction are added before serving.

Hint: prepare this appetizer 15-20 minutes before serving it to guests. Add any liquid ingredients such as a drizzle of honey, olive oil, or balsamic reduction before serving.

While I like to keep my prosciutto and melon appetizer fairly simple, here are some additional topping ideas that will bring your antipasto platter to the next level:

• Drizzle of honey - add a drizzle of raw honey over the entire appetizer for an added sweetness
• Balsamic reduction - use either store-bought balsamic reduction or make your own by cooking balsamic vinegar on the stovetop until reduced by half. Once cooled, drizzle over the platter for an added sweetness and tang.
• Peaches - slice and add some additional fruit, such as ripe, juicy peaches.
• Almonds - I love pistachios in this dish, but adding Marcona almonds or slightly salty roasted almonds will add a great crunch
• Olive oil - drizzle your favorite olive oil over the top of the fresh melon and Prosciutto.
• Cheese - if you or your guests eat dairy, add small mozzarella balls or slices of hard Parmesan to the platter.
• Other fruit - adding sliced apples, pears, or figs will pair nicely with the fresh melon.
• Sea salt & black pepper - add a pinch of coarse sea salt and a fresh grind of black pepper over the top before serving.

This prosciutto and melon appetizer is best served right away. Before enjoying, it can be wrapped and stored in the refrigerator for 15 minutes. Otherwise, serve leftovers in an airtight container and enjoy them within three days.

Ideally, store the melon and other fruit together and then Prosciutto separate and reassemble before eating.

Unfortunately, this recipe can not be frozen.

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• Watermelon & Strawberry Salad
• Arugula & Potato Salad
• Zucchini Flatbread