This post toni cannoli contain affiliate links. With only three ingredients and no cooking, this prosciutto and melon appetizer is one of the easiest, amazingly delicious summer dish!
You can make it in about 5 to 10 minutes, and you’ll love the flavor combination of sweet, ripe cantaloupe and salty prosciutto ham. The Italians call it prosciutto e melone, an idea that’s been around some 3000 years! So today, we talk about prosciutto e melone, a mouthwatering combo that requires no-cooking and literally three ingredients and a little garnish. What fruit goes best with prosciutto? People of the Mediterranean, and I will say particularly in Italy, have been pairing sweet, perfectly ripe fruit with salty, cured meats for quite some time. I went with sweet, ripe cantaloupes this time.
Look for tan cantaloupe with light green lines across it. Avoid any with brown of soft spots. Smell the melon at the stem, it should smell sweet and fragrant. If you can’t smell the cantaloupe, it is not ripe enough. And if there is any hint of an unpleasant smell, the cantaloupe is over-ripe. If you don’t plan to use the melon right away, you can go for one that is less ripe so that it has a chance to ripen in the few days before you plan to use it.