this ahhhhmazing prosciutto di parma e melone was an appetizer that i had at my anniversary dinner with frankie on Thursday at Pinocchios.
it was SO GOOD i had to recreate it at home two days later. can’t stop, won’t stop.
can we just real quick acknowledge how funny peeled cantaloupe looks?!
it was a really unusual art to peel the fruit with a knife instead of just cutting it in half. buttttt you need to do it to makeeeeee….
THESE GORGEOUS CANTALOUPE NOODLES!
i can’t even.
when we had this appetizer at dinner we got it with slices of cantaloupe and cut them up ourselves, but i just KNEW spiralizing the cantaloupe would be the ultimate foodporn of the world and so here we are. PLUS. thin noodles make it easier to have the perfect ratio of flavors.
because this delicious prosciutto is bringing FLAVOR to the party.
i went for the 18 month aged prosciutto di parma. what does that mean? i honestly have know clue beyond the fact that the meat was a dollar more expensive… sigh. but it was really delish so i’m not complaining.
also – i wasn’t kidding, there are literally FIVE ingredients which means this is SO FAST to whip up once you have all the ingredients.
and all the ingredients are SO essential.
obvi the prosciutto and the cantaloupe are front and center and the most important parts, so you should make sure you get the good stuff.
i’d really say pay attention to make sure your cantaloupe is ripe! a perfectly ripe melon is the KEY. because the sweetness of the melon mixed with the saltiness (and the umami flavor) of the prosciutto is. to. die. for.
we’re bringing olive oil to the mix to keep everything…. moist.
i’m sorry. i have no other words i can use. but also it adds some key flavor too!
but literally guys. we’re just piling all this stuff up on a plate and calling it an “app” THATS IT! DOES IT GET EVEN MORE SIMPLE? no.
and then literally you have something that looks like this ^
also, that cheese board? no idea where its from – frankie’s sister got it for me for christmas and i love it.
oh hey we didn’t even talk about the basil!
it’s CLUTCH. and i have a post coming for you guys about how i GREW THAT BASIL next week. so excited! you’ll have to keep updated on my insta later this week for a sneak peek!
OH btw. we ate this with red wine and i could totally see this being served at a like wine and cheese party if you’re into that. also if you want specifics we were drinking a montepulciano. <- love.
let’s have a wine and prosciutto party. because. why not? 🍷😍🙌🏻
- ¼ pound prosciutto di parma
- ½ cantaloupe
- ⅛ cup olive oil
- ¼ cup basil leaves
- fresh cracked pepper
- Peel the cantaloupe. Just use a sharp knife to cut off the skin.
- Using a spiralizer, attach the whole cantaloupe and run it through (using blades A or B). Once you start seeing the seeds/pulp take it off the spiralizer and use a spoon to remove them. Attach it back on the spiralizer to finish!
- Lay the prosciutto out on a plate. Lay half of the cantaloupe noodles on top of the prosciutto.
- Cut the basil leaves into thin slivers using kitchen shears. Drizzle the olive oil, basil slivers, and cracked pepper over the prosciutto and cantaloupe.
- Serve immediately.
I need it all. ALL OF IT. IT’S MINE.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen
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