Prosciutto, Melon, and Mozzarella

Prosciutto-wrapped melon with Mozzarella cheese, a perfect summertime appetizer! Prosciutto di Parma, honeydew and cantaloupe melons, and fresh cherry-size Mozzarella cheese.

  • 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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  • Julie A

    How far ahead of time can you make these?

    • Elise Bauer

      The melon will start to dry out if you make it too far in advance, so I would say a couple hours. By the way, this isn’t the best appetizer for cold weather as it’s off season for melons. They’re just not as sweet. Best to make in the summer.

  • Sue

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


  • 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.

  • 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 Bauer

      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.