The appetizer, Light and fresh

Prosciutto and melon rolls

Name: Prosciutto and melon rolls
Prep time: 15 min
Total time: 15 min
Yield: 6 people
Cuisine: Light and fresh
Ingredients: 2 Ripe cantaloupe melon; 12 slices Thinly sliced prosciutto; 1 bunch Basil; 1 pinch Pepper

Prosciutto and melon rolls are a summer appetizer for 6 people that take only 15 minutes of active work. The melon can be cut ahead of time, but the rolling happens right before guests arrive, making this a very easy recipe at about €1.80 per person. Success comes down to a ripe melon and cold prosciutto that wraps without tearing.

The classic summer pairing turned into a bite, ripe melon wrapped in prosciutto, people always come back for more.

For: 6 people
Work: 15 min
Total time: 15 min
Prep: Finished at the last minute
Difficulty: Very easy
Cost per person: €1.80
Calories per person: 65 kcalcalculated by Kiloach, your weight coach

Cold, sweet melon wrapped in salty prosciutto, finished with a sprig of basil for freshness, this is the classic summer duo turned into a handheld bite. No cooking, no real technique, just good ingredients put together at the last minute.

It's the perfect bite for a summer cocktail party with friends, a birthday on the terrace, or a family meal that starts outdoors. Kids tend to love picking them off the platter too, and they pair well with other cold bites and a glass of chilled rosé.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

The day before Nothing to do
The same day Nothing to do
Before the guests arrive 2 steps
When it's time to serve 2 steps

Right before guests arrive, cut the melon into batons and keep the flesh well chilled. Wrap the prosciutto around each piece at the very last minute, then add a basil leaf and a light grind of pepper just before serving, so the rolls stay cold and the ham stays supple.

The ingredients

6 people

Fruits and vegetables

Ripe cantaloupe melon 2
Basil 1 bunch

Butcher

Thinly sliced prosciutto 12 slices

Pantry

Pepperoften in the pantry 1 pinch

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

Cut the melons in half, remove the seeds, and keep them chilled, the flesh needs to be very cold when serving.

Keep the melons whole for as long as possible, cut melon loses its flavor quickly.
Cut the flesh into 24 batons about 5 cm long, and remove the rind.

A vegetable peeler run along the skin peels the melon more cleanly than a knife.

When it's time to serveThe final touches, right in front of your guests.

Cut each prosciutto slice in half lengthwise and wrap one half around each melon baton.

The prosciutto should come straight from the fridge, it unrolls without tearing that way.
Stick a basil leaf into each roll and add a light grind of pepper right before serving.

Basil brings the freshness that cuts through the saltiness of the prosciutto, don't skip it.

Our tips to get it right

Take the prosciutto out of the fridge only when you're ready to roll, warm slices tear and stick to themselves.
Cut the melon batons to an even size so the rolls look neat and consistent on the platter.
Make a few extra rolls, this bite is usually the first one to disappear.

The variations

Swap the cantaloupe for chilled watermelon for a sweeter, more refreshing version.
For a meat free version, wrap the melon in a thin slice of cucumber and add a bit of crumbled feta.
For kids, skewer the rolls on small wooden picks, they love eating them like savory lollipops.

What to serve it with

A glass of chilled rosé
Other cold appetizer bites
An iced watermelon juice, no alcohol

Storage

These rolls are best eaten the same day, ideally within an hour of rolling, since the melon releases water as it sits. You can cut the melon batons up to 24 hours ahead and keep them chilled in a sealed container, but wrap the prosciutto only at the last minute.

Questions about this recipe

Can these rolls be made ahead of time?

It's best to wrap the prosciutto at the very last minute, since it sticks and tears once it warms up. You can cut the melon batons a few hours ahead and keep them chilled.

What kind of prosciutto works best here?

A classic thin sliced prosciutto, like Parma ham or another dry cured ham, works perfectly. Avoid thick slices, they're harder to wrap neatly around the melon.

How can you tell if the melon is ripe enough?

A ripe melon feels heavy for its size and smells sweet near the stem end. If it has no smell, it won't have much flavor even if prepared well.

Can basil be swapped for another herb?

Fresh mint pairs just as nicely with melon and prosciutto. Avoid strong herbs like rosemary, which would overpower the melon's flavor.

Can prosciutto and melon rolls be made ahead?

Partly, the finish happens at the last moment. The recipe needs 15 min of work in total, split up like this, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make prosciutto and melon rolls?

Allow 15 min in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in prosciutto and melon rolls?

About 65 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does prosciutto and melon rolls cost?

About €1.80 per person, that's €10.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.