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Prosciutto Melon Parm

Servings 4


  • 1/2 cantaloupe
  • 1/2 honeydew or you can just use 1 whole melon
  • 3 ounces prosciutto
  • 2 ounces parmesan
  • extra-virgin olive oil
  • Honey
  • 1 lemon
  • Flaky salt
  • Tiny bit of fresh pepper



  • Cut the stem ends off of the cantaloupe, then lay the cantaloupe so it's standing up on one of those flat surfaces. Use a very sharp knife to shave away the peel. Cut it in half, through the flat ends. Scoop out the seeds and cut into 1-inch wedges.
  • Repeat with the honeydew.
  • Place half of the cantaloupe and honeydew wedges on a platter. Reserve the other half of the melon for later. Or, use it all and just double the entire recipe for a big crowd!
  • Rip the 3 ounces of prosciutto up into small pieces and scatter over top.
  • Use a vegetable peeler to shave a handful of 2 ounces of parmesan ribbons over top.
  • Finish with a drizzle of extra-virgin olive oil, honey, and the juice of 1/2 a lemon.
  • Season with flaky salt and pepper.
  • Cut the remaining 1/2 lemon into wedges and use for garnish.
Course: Appetizer