Roasted melon and prosciutto takes the classic Italian antipasto of sweet melon wrapped in salty, silky prosciutto and gives it a warm, caramelized makeover. Briefly roasting the melon concentrates its sugars and softens its texture, while the heat crisps the edges of the prosciutto, creating a delightful contrast of sweet, salty, and savory. This dish is incredibly simple to assemble yet feels elegant enough for a dinner party or a special weekend lunch.
Ingredients
- 1 ripe cantaloupe or honeydew melon (about 2 lb / 900 g), halved, seeded, and cut into 8 wedges, then each wedge cut in half crosswise (16 pieces total)
- 8 thin slices prosciutto (about 4 oz / 115 g), each slice cut in half lengthwise
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) balsamic vinegar (optional, for drizzling)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Flaky sea salt, such as Maldon, for finishing
- Freshly ground black pepper
- 4–6 fresh basil leaves, thinly sliced (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a large bowl, gently toss the melon pieces with the olive oil, honey, and thyme. Make sure each piece is lightly coated.
- Arrange the melon pieces in a single layer on the prepared baking sheet, leaving a little space between them. Season with a pinch of black pepper.
- Roast for 10–12 minutes, until the melon is tender and the edges start to caramelize. The melon should still hold its shape, not turn to mush.
- Remove the baking sheet from the oven. Let the melon cool for 2–3 minutes on the sheet.
- To serve, wrap each warm melon piece with a half-slice of prosciutto. You can either wrap them individually or arrange the melon on a platter and drape the prosciutto over the top.
- Drizzle with balsamic vinegar (if using), sprinkle with flaky sea salt and additional black pepper, and garnish with fresh basil. Serve immediately while warm.
Tips
- Choose a melon that is ripe but still firm. Overly ripe melon will become too soft and watery when roasted. Look for one that gives slightly at the stem end but doesn’t feel mushy.
- Don’t overcrowd the baking sheet. If the melon pieces are too close together, they will steam instead of roast, and you won’t get that nice caramelized edge.
- Wrap the prosciutto after roasting. If you roast the prosciutto with the melon, it will become brittle and crisp. That’s delicious too, but it’s a different texture. For this recipe, we prefer the prosciutto to remain soft and silky against the warm melon.
- Substitutions: If you don’t have prosciutto, you can use serrano ham or even bacon (cook the bacon first until just crisp, then crumble over the melon). For a vegetarian version, omit the prosciutto and add a few toasted walnuts or pecans for crunch.
Serving Suggestions
Serve this roasted melon and prosciutto as a sophisticated appetizer or a light lunch. It pairs beautifully with a crisp white wine like Sauvignon Blanc or a dry sparkling wine. For a more substantial meal, serve it alongside a simple arugula salad with shaved Parmesan, or on top of grilled bread rubbed with garlic. It also makes a lovely addition to a brunch spread, alongside scrambled eggs or a frittata.
Variations
- Spicy version: Add a pinch of red pepper flakes to the honey-olive oil mixture before roasting, and finish with a drizzle of chili oil.
- Citrus twist: Replace the balsamic vinegar with a squeeze of fresh lemon or lime juice and add a teaspoon of lemon zest to the melon before roasting.
- Herb swap: Instead of thyme, try fresh rosemary or sage. Rosemary pairs particularly well with melon and prosciutto.
- Balsamic glaze: Instead of drizzling regular balsamic vinegar, use a thick balsamic glaze (reduced balsamic) for a sweeter, more intense flavor.
- Grilled version: In the summer, you can grill the melon pieces over medium-high heat for 2–3 minutes per side instead of roasting. The smoky char adds another layer of flavor.
Storage and Reheating
This dish is best enjoyed immediately after preparation, as the contrast of warm melon and cool prosciutto is part of its charm. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The prosciutto will soften further, and the melon will release some liquid. To reheat, place the melon (without the prosciutto) in a 350°F (175°C) oven for 5–7 minutes, or until warmed through. Add fresh prosciutto after reheating if possible, as the original prosciutto will have lost its texture. You can also enjoy the leftovers cold, chopped up and tossed into a salad.
Frequently Asked Questions
Can I use a different type of melon? Yes, you can use any melon that is firm and not overly ripe. Cantaloupe and honeydew are the most common, but you could also try Galia melon or even watermelon (though watermelon will release more liquid and roast faster, so keep an eye on it).
Do I need to peel the melon before roasting? Yes, you should peel the melon. The skin becomes tough and unappealing when roasted. The rind is not edible in this preparation.
Can I make this ahead of time? You can roast the melon up to a day ahead and keep it in the refrigerator. When ready to serve, reheat the melon in a 375°F (190°C) oven for 5–7 minutes, then wrap with prosciutto and add the finishing touches. The prosciutto should be added just before serving.
Is it okay to use pre-sliced prosciutto from the deli? Absolutely. Just ask for it sliced thin, and make sure it’s not too thick, as thick slices can be chewy.
What if I don’t have honey? You can substitute maple syrup or agave nectar. The sweetness helps with caramelization, but you could also simply omit it if you prefer a less sweet dish.
Can I serve this cold? Yes, you can serve it cold if you prefer. The melon will be softer and the flavors will meld together, but it’s still tasty. Just note that the texture will be different from the warm version.
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