Posted in Recipes

Grilled Melon with Prosciutto

Melon Prosciutto 1

Serving slices of Cantaloupe wrapped with thin slices of Prosciutto is a pretty well-known Italian appetizer. It is usually served cold, however, and I wanted to try doing something a little different. Wrapping all sorts of different things in Prosciutto and then grilling, baking or frying is not that uncommon, and I have used the technique in a number of posts, including: Prosciutto Wrapped Prawns, Chicken with Prosciutto and Asiago and Prosciutto Rolls stuffed with Shrimp. Fruit is sometimes given the same treatment, and for this experiment, I decided to grill prosciutto wrapped slices of cantaloupe, chill them, and then serve them as a cold appetizer along with a suitable sauce…

Melon Prosciutto 2

For a sauce, I heated up some Red Currant Jelly to melt it and then mixed in a few tablespoons of Shaoxing Wine and two minced Thai chilies.

Melon Prosciutto 3

The actual construction is fairly simple. I recall once seeing pear and prosciutto wrapped with red endive and I thought that some leaves of green endive, which I happened to have for another use, might add interesting textural and flavor counterpoint when grilled along with the other ingredients. Once wrapping the meat slices around the melon and endive, I did nothing else other than brush lightly with a thin film of oil and then grill for about two minutes on both sides.

The Verdict

Melon Prosciutto 4

First of all, I have to apologize for the plating job here as it is probably one of my least successful efforts, with the photography being not much better. Quite honestly, this part of doing a food blog is WAY harder than any of the actual cookery…

Anyway, these turned out very nicely flavor-wise, and the sauce was a nice complement. The only thing I didn’t care for much was the texture of the grilled prosciutto, which was just a bit too leathery. Longer grilling would improve this, I suspect, but then it would also overcook the melon. This wasn’t one of my most successful appetizer ideas, I wouldn’t say, but it is worth playing around with and I think that the sauce has promise for other uses…


18 thoughts on “Grilled Melon with Prosciutto

  1. Fantastic idea! I’ll have to try these vey soon. Here in Spain, melon with prosciutto is a very popular dish during the summer and this is a great way to give it a twist 😉

  2. Sometimes our experiments aren’t as successful as we wish. I like your combination of ingredients and would probably serve the appetizer without grilling it.

  3. I’m sorry you weren’t happy with the results because when I read the title of the post, I thought what a great idea! You get an A for effort, for sure. And we’ve all been there…if you cook, you will have some less successful endeavors. 🙂

  4. When using very good prosciutto (which is probably difficult where you are) it would be a waste to grill it, but I like your creativity.
    You are absolutely right that getting proper photos is harder or at least a different skill from the actual cooking — but important for a food blog.

  5. I am a little surprised that the prosciutto was leathery, and wonder if you were too critical of the attempt. But the tastes sound like they would meld well and the idea of the grilled melon is very appealing. I would definitely play around with this one. 🙂

Exercise your freedom of speech!