Prosciutto, Melon, and Mozzarella

A perfect summertime appetizer, prosciutto-wrapped melon is a delicious blend of salty and sweet flavors. Mozzarella balls adds another touch. You may want to serve some with the mozzarella, some without. Or, try wrapping some prosciutto around the mozzarella.

Prosciutto Melon Mozzarella

Prosciutto, Melon, and Mozzarella Recipe

  • Prep time: 15 minutes
  • Yield: Makes about 30 pieces


  • 1/4 lb thinly sliced Italian Prosciutto di Parma
  • 1 cantaloupe or honeydew melon, or 1/2 of each
  • A lemon or lime for squeezing
  • 1 8-ounce container of fresh cherry-size mozzarella cheese, each cheese ball cut in half


Cut the melon in half and remove the seeds. Using a melon baller, scoop up the melon into small balls. Place melon balls in a bowl and sprinkle lemon or lime juice all over them. Take a small strip of prosciutto and wrap it around a melon ball. Pierce through with a toothpick and add a piece of mozzarella if desired. Repeat for all melon balls. Arrange on a platter.

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  1. Sue

    I have always loved this appetizer! Thanks for the recipe!

  2. Tim

    This combination is great with a nice Port. I once had something similar in France where they actually used small, individual-size melons filled with port and the prosciutto on the side. Yum.

    • Elise

      Hi Tim – individual melons filled with port? How did you eat it? Were you give a spoon to scoop out the melon? But then how to get the prosciutto? Sounds delish but I’m having a hard time visualizing this one.

  3. Sassy J

    I love the simplicity of this app. One thing I’ve done in the past is a fresh squeeze of lemon over the prosciutto/melon. another variation that is FANTASTIC is to wrap prosciutto around fresh figs or dates.

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