Ina Garten Melon & Prosciutto

Ina Garten melon & prosciutto takes no cooking and just five ingredients to pull together. She skips the usual wrapping, arranges ripe cantaloupe flat on plates, and ripples prosciutto di Parma down the center. A squeeze of lemon brings the whole family dinner together.

The cantaloupe needs to be ripe enough to smell from across the room, because the melon does all the heavy lifting. Buy real prosciutto di Parma sliced thin, since cheap deli ham goes flat next to the fruit.

Source: Go-To Dinners (2022)

Ina Garten Melon and Prosciutto

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

250

kcal

Sweet cantaloupe peeled and sliced crosswise, then topped with silky prosciutto di Parma and finished with a squeeze of fresh lemon juice and coarse sea salt. Served at room temperature alongside grilled country bread.

Ingredients

• 1 large ripe cantaloupe
  

• 6 ounces thinly sliced Italian prosciutto di Parma
  

• Coarse sea salt and freshly ground black pepper
  

• 2 lemons, cut in quarters
  

• Grilled slices of country bread

Directions

• Prep the cantaloupe: Cut off the ends of the cantaloupe and stand it upright on a cutting board. With a sharp knife, cut off the rind starting at the top and slicing down to the bottom, going all the way around the melon. Slice in half vertically and discard the seeds. Place the cut sides of each half down on the board and cut crosswise ½ inch thick.
• Assemble and serve: On each of four dinner plates, artfully arrange a quarter of the cantaloupe. Ripple slices of prosciutto down the middle of the cantaloupe and sprinkle with salt and pepper. Squeeze some lemon juice on each serving and serve at room temperature.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different melon instead of cantaloupe?

Honeydew works well and gives a milder, slightly sweeter flavor. Crenshaw or Charentais melons are even better if you can find them at a farmers market. The important thing is that whatever melon you pick needs to be truly ripe and fragrant, since underripe melon will leave the whole dish tasting bland.

How do I pick a ripe cantaloupe at the store?

Press the end opposite the stem. It should give slightly and smell sweet and musky. If it has no smell, it is not ready and your dish will taste flat. A ripe cantaloupe also feels heavy for its size, which means it is full of juice.

Can I prep this ahead of time?

You can cut the cantaloupe up to 4 hours ahead and keep it covered in the fridge. Arrange the plates and add the prosciutto right before serving, since the meat dries out fast once unwrapped. Hold off on the lemon juice until the last minute or the acid will start breaking down the melon.

What is the best way to cut the rind off the cantaloupe?

A sharp chef's knife works best. Cut off both ends first so the melon sits flat, then slice downward following the curve of the fruit. Take your time and stay close to the rind so you keep as much flesh as possible.

Does this dish store well as leftovers?

Not really. The prosciutto loses its silky texture once it sits on the wet melon for more than an hour or two. If you have leftover cut cantaloupe, wrap it tightly and refrigerate for up to 2 days. Assemble a fresh plate with new prosciutto when you are ready to eat again.