Prosciutto and Melon is a classic Italian combination. For this appetizer they’re put into little phyllo cups for a fun and delicious twist.
Prosciutto and Melon (called Prosciutto e Melone in Italian) is a classic appetizer. Usually, to pair them together, you’d wind a slice of prosciutto around a slice of cantaloupe. I wanted to do something a little bit different though, and I came up with an idea that adds even more sophistication to the traditional pairing.
What I’ve done is to put cantaloupe and prosciutto into little crispy phyllo cups. The crunch from the cups is my favorite part. Except maybe that these are ready from start to finish in under 15 minutes.
How to Make The Prosciutto And Melon Appetizer
This easy and simple appetizer is a play on the classic prosciutto and melon combination. But there’s no fiddly wrapping of melon in meat. Instead, you chop up the melon and mix it with a touch of lemon and lime juices. Then you crisp up the prosciutto in a frying pan and chop it up too.
The melon mixture goes into pre-baked phyllo cups. You’ll find these in the freezer section near the frozen pie crusts, puff pastry, and regular phyllo. Note that the box typically says that you don’t have to bake them before using them but I find them to be much better after those few minutes in the oven, so don’t skip that step. Once the cups are baked and cooled, spoon in the melon and sprinkle them with the crispy prosciutto.
What Wine To Serve with Prosciutto and Melon
Prosciutto and melon pairs really well with a off-dry Riesling. Both the appetizer and the wine are a touch sweet and this will work well together. Another option would be a brut sparkling wine.
Making It In Advance
You can’t fill the phyllo cups more than 30 minutes or so before serving or else they’ll get soggy. However, you can absolutely make the melon mixture the day before. Cover and refrigerate. You can crisp the prosciutto up to 2 hours ahead of time. Keep it uncovered on the counter so that it doesn’t get damp and soggy. The shells come pre-baked but if you want to give them some extra crispness (I usually do), bake them for 3-5 minutes at 350°F. That can be done when you’re cooking the prosciutto. Keep them uncovered on the counter too. Right before serving, spoon the melon mixture into the cups and then top with the crispy prosciutto. Enjoy! -Christine xoPrint
Prosciutto and Melon is a classic combination. For this appetizer they’re put into little phyllo cups for a fun and delicious twist.
- 1 packet of 15 mini pre-baked phyllo shells
- 1/2 cup finely chopped cantaloupe
- 1/2 cup finely chopped honeydew melon
- 1/2 tsp. lemon juice
- 1/2 tsp. lime juice
- 1 tsp. olive oil
- 3 thin slices of prosciutto (approx. 1 oz.)
- 2 tsp. chopped basil (optional garnish)
- Bake phyllo cups according to package instructions. Cool.
- Meanwhile, in a medium bowl combine the cantaloupe, honeydew, lemon, and lime juices.
- Warm the olive oil in a medium skillet over medium-low heat. Add the prosciutto in a single layer. Cook, flipping occasionally until it has darkened and crisped in places. Transfer to a plate lined with kitchen towel to drain. Chop finely.
- Arrange the phyllo cups on a serving plate. Spoon the melon mixture into the cups. Top with the chopped prosciutto, and with the basil, if using.