- Appetizer
- Pork
- Italian
- No-cook
- Make-ahead
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1
small ripe cantaloupe (about 2 lb), well chilled
- 4 oz
thinly sliced prosciutto di Parma (about 8 slices)
- 2 tsp
extra-virgin olive oil
- 1 tsp
lemon juice, freshly squeezed
- 2 tbsp
fresh mint leaves, torn
coarsely cracked black pepper, to taste
flaky sea salt, to taste (optional)
- Dairy-free
- Gluten-free
No major allergens.
Worked out from the ingredients.
Steps
- Step 1
Cut the chilled cantaloupe in half from stem to base and scoop out the seeds with a spoon. Cut each half into 4 wedges, then cut each wedge crosswise in half, so you have 16 bite-size pieces. Slice the rind off each piece and pat the melon dry with paper towels.
10 min
- 1 small ripe cantaloupe (about 2 lb)
- Step 2
Separate the prosciutto slices and tear or cut each one lengthwise into 2 long strips (16 strips total). Wrap one strip loosely around the middle of each melon piece, letting it ruffle rather than pulling it tight, and set the pieces on a platter.
5 min
- 4 oz thinly sliced prosciutto di Parma (about 8 slices)
- Step 3
If making ahead, cover the platter tightly with plastic wrap and refrigerate up to 4 hours. Dress and season only just before serving.
1 hr, hands-off
- Step 4
Just before serving, drizzle the melon with the olive oil and lemon juice, scatter the torn mint over the top, and finish with plenty of coarsely cracked black pepper and a little flaky salt if you like. Serve cold.
2 min
- 2 tsp extra-virgin olive oil
- 1 tsp lemon juice
- 2 tbsp fresh mint leaves
- coarsely cracked black pepper
- flaky sea salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026