This vibrant summer appetizer harmonizes sweet and savory flavors. The nutty Grana Padano cheese echos the salty punch of prosciutto, while the sumptuous melons add sweet notes. Garnished with mint, this dish is delicately refreshing and healthy.
1/2 honeydew melon, seeds removed
1/2 cantaloupe melon, seeds removed
2-3 tablespoons thinly sliced fresh mint
1/2 lime, juiced
freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/4 cup shaved fresh Grana Padano or Parmigiano-Reggiano cheese
- Shave off ribbons of cantaloupe and honeydew onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife.
- Toss gently with pepper, lime juice and mint
- Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano.
- Garnish with cracked black pepper and fresh mint sprigs, if desired.
This appetizer is simply elegant. It will wow your guests with the contrasting salty and sweet flavors. So grab a fork and enjoy.
Recipe inspired by Cooking Light July 2007 Recipe featured on Pretty in Pistachio (click) for the best summer fruit salads. Check out her website!
Summer is definitely coming at your dining table! Look at those colours 🙂
This bring back memories of prosciutto & melone when I was back in Italy. Late Spring/Summer was the time when we would gather in the later afternoon to have it before dinner. What a treat! I like the twist with added mint and parmesan.
Thanks Emanuele! I wish I could visit Italy, I bet you ate fresh and beautiful food every day!
Hello! I could have sworn I’ve been to this website before but after looking at many of the
articles I realized it’s new to me. Anyhow, I’m definitely happy I discovered it and
I’ll be bookmarking it and checking back often!
Thanks for checking it out! I hope you enjoy 🙂