Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Prosciutto-Wrapped Melon with Mint & White Balsamic Vinegar

Scott Phillips

Servings: eight as an appetizer.

This riff on a classic Italian hors d’oeuvre is a great way to start a summer gathering.


  • 1 ripe cantaloupe
  • 2 Tbs. very thinly sliced fresh mint leaves
  • 1/2 tsp. freshly ground black pepper
  • 2 to 3 tsp. white balsamic vinegar
  • 6 oz. very thinly sliced prosciutto, preferably imported

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 70
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 15
  • Sodium (mg): 580
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Protein (g): 7


  • With a sharp knife, trim the peel from the melon. Cut it in half lengthwise and scoop out the seeds. Slice one of the halves lengthwise into slender wedges, and then cut the wedges in half crosswise. (Wrap and save the other melon half for another use.)
  • Put the melon wedges in a medium bowl and toss them with the mint, pepper, and vinegar to taste—the sweeter the melon, the more vinegar you can use. Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter. If making ahead, cover with plastic and refrigerate until ready to serve.

Make Ahead Tips

You can assemble this dish up to two hours ahead, if you like, but the mint will darken a bit.


Rate or Review

Reviews (2 reviews)

  • User avater
    khavasutra | 06/12/2014

    Delightful on a level I can't describe. Bright, light, and easy. Just use the best ingredients and you can't go wrong. It will be a go to when I have to come up with an app for a potluck or for a party at my house.

  • Nancy_Sanker | 04/28/2013

    The vinegar and mint make the basic melon and prosciutto combination brighter and more interesting. I made this for a dinner party last night and it was gobbled up. Makes a nice, refreshing nibble with champagne.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks


We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options