Prosciutto-Wrapped Melon

October 29, 2026

Pairs well with crisp white wines

Feeds 30 people as an appetizer

Time: 20-30 minutes

Ingredients

• 3 medium cantaloupes, cut in half, sliced in thin wedges, and cut in half again

• 24 oz thinly sliced prosciutto (about 60 strips)

• 30 fresh basil leaves, cut in half lengthwise

• Freshly ground black pepper

  
  

Directions

1. Cut melons in half and remove seeds. Peel and cut into about 45 bite-size cubes or short wedges.

2. Pat melon dry with paper towels so the prosciutto adheres and the platter stays neat.

3. Cut or tear prosciutto into strips sized to wrap around each piece of melon.

4. Wrap one strip around each melon piece. Add a small basil leaf if desired, and secure with a cocktail p needed.

5. Arrange on a platter, cover, and refrigerate until serving.

Make-Ahead & Dinner-Party Notes

Best assembled up to 3-4 hours before serving. Keep chilled and avoid leaving at room temperatur more than 2 hours (1 hour in temperatures above 90°F).