Ina Garten’s Melon & Prosciutto is made with ripe cantaloupe, thinly sliced Italian prosciutto di Parma, coarse sea salt, freshly ground black pepper, and fresh lemon quarters. This easy Melon & Prosciutto recipe creates a delicious appetizer that takes about 10 minutes to prepare and can serve up to 4 people.
This Melon & Prosciutto Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 1 large ripe cantaloupe
- 6 ounces thinly sliced Italian prosciutto di Parma
- Coarse sea salt and freshly ground black pepper
- 2 lemons, cut in quarters
How To Make Melon & Prosciutto?
- Prepare the Cantaloupe: Cut off the ends of the cantaloupe and stand it upright on a cutting board. With a sharp knife, slice off the rind from top to bottom all around the melon.
- Slice the Cantaloupe: Halve the cantaloupe vertically, discard the seeds, then place each half cut-side down on the board. Slice crosswise into ½-inch thick slices.
- Assemble: Arrange a quarter of the cantaloupe slices on each of four dinner plates. Drape prosciutto slices down the center of the melon slices.
- Season and Serve: Sprinkle each serving with coarse sea salt and freshly ground black pepper, squeeze lemon juice over the top, and serve at room temperature.
Recipe Tips:
- Choose a ripe cantaloupe: For the best flavor, use a ripe cantaloupe that feels slightly heavy and gives a little when pressed gently at the stem end. Avoid overly soft spots, as they indicate overripeness.
- Slice the prosciutto thinly: Thin slices of prosciutto are easier to layer and provide a balanced, delicate flavor. Ask your deli to slice it as thin as possible if buying fresh.
- Serve at room temperature: This dish is best enjoyed at room temperature to allow the flavors of the melon and prosciutto to shine. Avoid refrigerating too long after assembling.
- Use fresh lemons for juice: Fresh lemon juice brings a bright, zesty contrast to the sweetness of the melon and the saltiness of the prosciutto. Avoid bottled lemon juice, as it can taste slightly bitter.
- Sprinkle salt lightly: Prosciutto is naturally salty, so use coarse sea salt sparingly to enhance the flavors without overpowering the dish.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Melon & Prosciutto sit until it reaches room temperature. Then, transfer it to an airtight container and refrigerate for up to 1 day.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
- Calories: 118 kcal
- Total Fat: 5.4 g
- Saturated Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 12.4 mg
- Potassium: 426.4 mg
- Total Carbohydrate: 12.5 g
- Dietary Fiber: 1.1 g
- Sugars: 8 g
- Protein: 6.7 g
Try More Ina Garten Recipe:
- Ina Garten Kielbasa With Mustard Dip
- Ina Garten Spicy Pimento Cheese Spread
- Ina Garten Chipotle Cheddar Crackers
- Ina Garten Goat Cheese Toasts
Ina Garten Melon & Prosciutto
Description
Ina Garten’s Melon & Prosciutto is made with ripe cantaloupe, thinly sliced Italian prosciutto di Parma, coarse sea salt, freshly ground black pepper, and fresh lemon quarters. This easy Melon & Prosciutto recipe creates a delicious appetizer that takes about 10 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Cantaloupe: Cut off the ends of the cantaloupe and stand it upright on a cutting board. With a sharp knife, slice off the rind from top to bottom all around the melon.
- Slice the Cantaloupe: Halve the cantaloupe vertically, discard the seeds, then place each half cut-side down on the board. Slice crosswise into ½-inch thick slices.
- Assemble: Arrange a quarter of the cantaloupe slices on each of four dinner plates. Drape prosciutto slices down the center of the melon slices.
- Season and Serve: Sprinkle each serving with coarse sea salt and freshly ground black pepper, squeeze lemon juice over the top, and serve at room temperature.
Notes
- Choose a ripe cantaloupe: For the best flavor, use a ripe cantaloupe that feels slightly heavy and gives a little when pressed gently at the stem end. Avoid overly soft spots, as they indicate overripeness.
- Slice the prosciutto thinly: Thin slices of prosciutto are easier to layer and provide a balanced, delicate flavor. Ask your deli to slice it as thin as possible if buying fresh.
- Serve at room temperature: This dish is best enjoyed at room temperature to allow the flavors of the melon and prosciutto to shine. Avoid refrigerating too long after assembling.
- Use fresh lemons for juice: Fresh lemon juice brings a bright, zesty contrast to the sweetness of the melon and the saltiness of the prosciutto. Avoid bottled lemon juice, as it can taste slightly bitter.
- Sprinkle salt lightly: Prosciutto is naturally salty, so use coarse sea salt sparingly to enhance the flavors without overpowering the dish.
Ina Garten Melon & Prosciutto