Juicy Cantaloupe Prosciutto Recipe
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Cantaloupe prosciutto is one of those appetizers that looks fancy but couldn’t be easier to throw together. It’s made with thin, salty slices of prosciutto paired with sweet, juicy melon, and somehow the combo feels like it was always meant to be. You only need two ingredients, there’s no cooking at all, and it works for everything from summer cookouts to a quick snack.
I throw a lot of parties, so I’m always looking for appetizers that don’t stress me out. I usually lean on favorites like caprese skewers or cucumber appetizers, but cantaloupe prosciutto always steals the show.
The buttery saltiness of prosciutto wrapped around cool, ripe melon is just too good to pass up. Since there’s no cooking involved, I can pull it together in minutes and serve it by the pool, pack it for a picnic, or enjoy it as a light snack when I want something fresh, fast, and satisfying.
Why You’ll Love This Recipe
- Light and refreshing: It’s the perfect little bite that won’t fill you up too much before dinner.
- Just two ingredients
- Simply delicious
- Easy and impressive: It looks like something from a fancy menu, but all you do is slice, stack, and serve.
- Great for groups: One batch makes 24 bites, perfect for parties, holidays, or when friends drop by unannounced.
How to Make Cantaloupe Prosciutto
In just 10 minutes, you can roll out a full tray of cantaloupe prosciutto skewers. Just scoop the melon, slice the prosciutto, and thread them together. Chill them in the fridge until it’s time to serve for a cool, refreshing bite your guests will love.
Scroll to the bottom of the post for the printable recipe card with all the ingredients, exact measurements, and step-by-step directions.
Ingredients You Need
- Cantaloupe: I like using cantaloupe because it’s juicy, firm, and holds its shape without getting soggy or mushy. To pick a good one, check for a sweet smell at the stem end, a golden beige skin instead of green, and a slight softness when you press it gently. That’s how you know it’s ripe and ready.
- Prosciutto: For the best flavor, go for thin slices of good-quality prosciutto that’s rosy pink with just a bit of white fat. I recommend authentic options like Prosciutto di Parma or San Daniele. Try to steer clear of anything too salty or overly processed since it can throw off the sweet and salty balance with the melon.
Step-By-Step Instructions
Making cantaloupe prosciutto couldn’t be simpler. There’s no cooking required, just a few fresh ingredients and a little care in how you put them together. That’s really all there is to it. Check out the steps below to see how quickly it comes together!
Step 1: Scoop the cantaloupe
Cut your cantaloupe in half and scoop out the seeds. Then use a melon baller to make nice round melon balls.
Step 2: Prep the prosciutto
Grab your slices of prosciutto and cut them in half to make 24 smaller pieces. Gently fold each one back and forth into a little ribbon or bow shape.
Step 3: Assemble
Slide one cantaloupe ball onto the bottom of each skewer. Add a folded piece of prosciutto next, then top it off with another ball. Press everything snug so the prosciutto fans out nicely between the two melon balls.
Step 4: Let them chill
Once everything is assembled, cover and refrigerate the skewers for at least 30 minutes.
Substitutions
With just two ingredients, this recipe is about as easy as it gets. If you’re missing one or feel like trying something different, check out the simple substitutions below. They’ll still taste great, but make sure to try the classic when you’re able to!
- Cantaloupe: If you don’t have cantaloupe, you can use honeydew, Galia melon, or even watermelon. All of them have that sweet, juicy bite that works perfectly.
- Prosciutto: Try a dry-cured ham like Serrano for a similar salty flavor. You can also go with turkey prosciutto if you want something lighter and lower in fat.
Expert Tips
- Handle with care: Prosciutto is delicate, so try not to fuss with it too much. Use clean hands or tongs to move the slices so they don’t tear or dry out.
- Go thin with the meat: Paper-thin slices of prosciutto are key. They practically melt in your mouth and let the melon’s sweetness shine. Thicker cuts can overpower the flavor.
- Toss in fresh herbs: A few leaves of basil or mint can brighten up the whole dish and add a cool, refreshing note.
- Dress them up: For a polished look, use evenly sized melon balls and fold the prosciutto into little accordion-style ribbons. You can lay the skewers flat on a tray or stick them upright in a halved cantaloupe for a fun display.
- Mix and match: Add small mozzarella balls or burrata for some creamy contrast. Or toss in fruits like figs, peaches, or strawberries to make the platter more colorful and flavorful.
- Keep it cool: These taste best when they’re chilled, not frozen. Cold keeps the texture fresh and the flavors bright without muting anything.
How to Store This Recipe
Cantaloupe prosciutto is best enjoyed fresh, but if you end up with leftovers, you can store them in an airtight container in the fridge for up to one day. To help keep the texture just right, try storing the cantaloupe and prosciutto separately so the melon doesn’t make the meat soggy.
Freezing isn’t recommended since the melon can turn mushy and the prosciutto may go rubbery. Since there’s no cooking involved, just let everything sit at room temperature for a few minutes before serving to bring out the best flavor and texture.
What to Serve with Cantaloupe Prosciutto
If you’re serving cantaloupe prosciutto, you’ve already got a head start on a beautiful spread. Want to round it out? Add other appetizers to the table, such as a lemony arugula salad, avocado deviled eggs, tomato bruschetta, or a crusty baguette with olive oil for dipping. It’s also perfect tucked into a beachside snack board or a relaxed summer brunch.
When it comes to drinks, keep things cool and refreshing. Think strawberry lemonade, a tropical smoothie, a chilled glass of sangria, or something crisp and bubbly like Pinot Grigio or Prosecco.
More Easy Appetizer Recipes To Try
- Smoked salmon dip
- Mini salmon quiche
- Bacon-wrapped asparagus
- Cream cheese stuffed mushrooms
- Cranberry brie bites
No-Cook Cantaloupe Prosciutto Recipe
Ingredients
- 1 medium cantaloupe ripe
- 12 pieces prosciutto thinly sliced
Instructions
- Cut your cantaloupe in half and scoop out the seeds. Then use a melon baller to make nice round melon balls.
- Grab your slices of prosciutto and cut them in half to make 24 smaller pieces. Gently fold each one back and forth into a little ribbon or bow shape.
- Slide one cantaloupe ball onto the bottom of each skewer. Add a folded piece of prosciutto next, then top it off with another ball. Press everything snug so the prosciutto fans out nicely between the two melon balls.
- Once everything is assembled, cover and refrigerate the skewers for at least 30 minutes.
Notes
- Prosciutto is delicate, so try not to fuss with it too much. Use clean hands or tongs to move the slices so they don’t tear or dry out.
- Paper-thin slices of prosciutto are key. They practically melt in your mouth and let the melon’s sweetness shine. Thicker cuts can overpower the flavor.
- A few leaves of basil or mint can brighten up the whole dish and add a cool, refreshing note.
- For a polished look, use evenly sized melon balls and fold the prosciutto into little accordion-style ribbons. You can lay the skewers flat on a tray or stick them upright in a halved cantaloupe for a fun display.
- Add small mozzarella balls or burrata for some creamy contrast. Or toss in fruits like figs, peaches, or strawberries to make the platter more colorful and flavorful.
- These taste best when they’re chilled, not frozen. Cold keeps the texture fresh and the flavors bright without muting anything.
