Crow-Pleasing Prosciutto Appetizer Recipe
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This prosciutto appetizer is simple to make but always feels special. With just two ingredients, you get that perfect balance of salty and sweet in every bite. There’s no cooking involved, just quick prep and a fresh, elegant result that works for any occasion.
I like to keep a few easy appetizers ready to go throughout the year, and this one continues to be the most requested. Even when I serve it alongside other crowd-pleasers like caprese appetizer bites or cucumber roll-ups, people tend to reach for the prosciutto and melon first. It looks beautiful on a platter, tastes light and refreshing, and fits right in whether you’re hosting brunch, putting together a snack board, or planning something casual outdoors.
Bonus: it’s naturally low in carbs and gluten-free, making it a great option for guests who are following keto or paleo-style diets.
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Why You’ll Love This Recipe
- Ready in minutes: Just slice and assemble. Let it chill for a few minutes and you’re ready to serve!
- Simple ingredients: You only need melon and prosciutto, but the combo blends perfectly.
- Totally customizable: Serve them on toothpicks, stack them on a platter, or roll them up.
- Easy on the stomach: This appetizer won’t fill everyone up before dinner but still feels satisfying.
- Made for sharing: Whether it’s a backyard brunch or a last-minute happy hour, this makes enough to share and disappears fast.
How to Make Prosciutto Appetizer
Making this prosciutto appetizer is as simple as it gets. Scoop some melon, slice the prosciutto, and thread them onto skewers. It takes about 10 minutes from start to finish, and the result looks fresh and feels effortless. I like to keep them in the fridge until serving so they stay extra cool for warm days.
Scroll down to grab the printable recipe card with everything you need, including the ingredient list and easy step-by-step instructions.
Ingredients You Need
- Cantaloupe: I like using cantaloupe because it’s firm, sweet, and holds up well without turning mushy. To make sure it’s ripe, check that it smells sweet near the stem. The outside should be golden beige, not green, and slightly soft when you press it.
- Prosciutto: You’ll want thin slices that aren’t too salty and have just enough fat. Prosciutto di Parma or San Daniele are great options. Skip anything overly salty or processed so the flavor stays smooth and balanced with the melon.
Step-By-Step Instructions
Prosciutto appetizer is all about fresh flavor and simple prep. No cooking needed! Just slice the melon, pair it with good-quality prosciutto, and assemble with care. Follow the steps below and you’ll have an easy crowd-pleaser ready in no time.
Step 1: Prep the cantaloupe
Slice the cantaloupe in half and scoop out the seeds. Use a melon baller to make round, bite-sized pieces.
Step 2: Slice the prosciutto
Cut each slice of prosciutto in half so you end up with 24 strips. Gently fold each strip back and forth like an accordion to get that nice ribbon look.
Step 3: Put it all together
Slide a melon ball onto a skewer, then add the folded prosciutto, and finish with another melon ball. Press everything together just enough so the prosciutto fans out in the middle like a bow.
Step 4: Chill and serve
Cover the skewers and pop them in the fridge for at least 30 minutes before serving.
Substitutions
A prosciutto appetizer is easy to make your own, even if you’re missing a key ingredient. Feel free to experiment with what you’ve got, then try the classic prosciutto and melon combo next time for the full flavor experience.
- Cantaloupe: You can use honeydew, Galia melon, or even watermelon for a juicy, sweet base in your prosciutto appetizer.
- Prosciutto: Try Serrano ham for a close match, or use turkey prosciutto if you want something lighter without losing that salty-savory bite.
Expert Tips
- Handle with care: Prosciutto is delicate, so use clean hands or tongs to avoid tearing or drying it out.
- Slice thinly: Go for paper-thin prosciutto slices so they melt in your mouth and don’t overpower the sweet melon. Thick cuts are just too much here.
- Add herbs: A few fresh basil or mint leaves go a long way in adding a bright, refreshing touch.
- Mix things up: Try adding mozzarella balls, burrata, or even other fruits like figs, peaches, or strawberries for a fun twist.
- Dress it up: Use evenly sized melon balls and fold the prosciutto accordion-style for a pretty look. Arrange the skewers on a tray or stand them upright by poking them into half a cantaloupe.
- Keep it cold: Serve chilled for the most refreshing bite. Avoid the freezer since it can mess with the texture and taste.
How to Store This Recipe
Prosciutto appetizer is best enjoyed fresh, but if you have leftovers, keep them in an airtight container in the fridge for up to one day. To avoid sogginess, store the melon and prosciutto separately if you can.
Freezing is not recommended since it changes the texture of both. Let everything sit at room temperature for a few minutes before serving so the flavors come through nicely.
What to Serve with Prosciutto Appetizer
Prosciutto appetizer pairs well with all kinds of fresh Mediterranean-style sides. Serve it with arugula salad, a caprese platter, or crusty bread and olive oil for a simple upgrade. It’s perfect for brunch spreads, beachside snacks, or any laid-back charcuterie setup. Round it out with drinks like mint julep, lemon drop martini, or hibiscus mint mocktail. .
More Appetizer Recipes To Try
- Healthy deviled eggs
- Tuna salad cucumber bites
- Bacon-wrapped asparagus
- Goat cheese stuffed dates
- Stuffed mushrooms with cream cheese
Easy Prep Prosciutto Appetizer Recipe
Ingredients
- 1 medium ripe cantaloupe
- 12 pieces prosciutto thinly sliced
Instructions
- Slice the cantaloupe in half and scoop out the seeds. Use a melon baller to make round, bite-sized pieces.
- Cut each slice of prosciutto in half so you end up with 24 strips. Gently fold each strip back and forth like an accordion to get that nice ribbon look.
- Slide a melon ball onto a skewer, then add the folded prosciutto, and finish with another melon ball. Press everything together just enough so the prosciutto fans out in the middle like a bow.
- Cover the skewers and pop them in the fridge for at least 30 minutes before serving.
Notes
- Prosciutto is delicate, so use clean hands or tongs to avoid tearing or drying it out.
- Go for paper-thin prosciutto slices so they melt in your mouth and don’t overpower the sweet melon. Thick cuts are just too much here.
- A few fresh basil or mint leaves go a long way in adding a bright, refreshing touch.
- Try adding mozzarella balls, burrata, or even other fruits like figs, peaches, or strawberries for a fun twist.
- Use evenly sized melon balls and fold the prosciutto accordion-style for a pretty look. Arrange the skewers on a tray or stand them upright by poking them into half a cantaloupe.
- Serve chilled for the most refreshing bite. Avoid the freezer since it can mess with the texture and taste.
Nutrition & Macros
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