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Prosciutto melon and figs

Traditional summer appetizer but revisited

by Ada Parisi
5 min read
Prosciutto, melone e fichi

Prosciutto crudo with cantaloupe melon and figs: Today's recipe is a traditional appetizer of Italian cuisine but revisited in the presentation. Ham and melon or figs and melon are a fresh dish, summer, so transverse to please everyone. I enjoyed presenting the combination ham and melon in a different way, creating a gourmet appetizer for those, even in summer, He doesn't give up on bringing something surprising to the table. Without doing, though, too much effort in the kitchen. The idea was to use the cantaloupe as a canvas to decorate to create the dish.

I then used in a slice of cantaloupe section as a basis for the other elements: Parma ham, the figs, a creamy robiola cheese with Marjoram and Mint, some’ chopped pistachios and some Blueberry. Is’ very easy to prepare, I would say maximum yield and minimum effort. You have to serve the prosciutto crudo with cantaloupe melon and figs on a plate and compose no later than half an hour before serving. This is to ensure the freshness of each ingredient, But I assure you that it only takes you two minutes to assemble all the ingredients.

If you want to continue with fresh and fun dishes, try the CANTALOUPE MELON GAZPACHO WITH FIGS, FETA AND PITACCHIO. While, On the subject of summer and light appetizers and main courses, I also remind you of another variation on the theme: ham, melon and figs: the SLUSH CANTALUPO MELON WITH HAM, for those who want to bring to the table a wave of Siberian cold. Among the desserts, I suggest you try the yummy CANTALOUPE MELON FROST WITH PORT WINE. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, as the FIGS AND ALMOND TART. Have a good day!


Prosciutto, melone e fichi


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


a cantaloupe, with Peel

4 black figs

120 grams of prosciutto di Parma

100 grams of cheese or other cheese

Marjoram and fresh mint

organic lemon zest

a handful of blueberries

a pinch of black pepper

chopped green pistachios from Bronte


Cantaloupe melon and fig ham

The preparation of the ham, melon and figs are extremely fast and without cooking. Thoroughly wash the cantaloupe and cut it into 4 thick disks section in a centimeter and a half. Remove the seeds and inner strands and place each on a plate.

Wash the figs and cut each fig into quarters and then into quarters.

Work robiola or cream cheese you have chosen up to make it soft, combine lemon peel, Marjoram and Mint finely chopped and ground black pepper. Put the cheese mixture into a pastry bag.

Arrange in the Center (inside the hole of the melon slice) Ham, trying to add volume in height (I rolled up the slices around each other), with the cream cheese to create 4 reference points on which to place the figs, cut into quarters.

Then, Garnish the melon with tufts of robiola cream, decorate with Cranberries, some fresh aromatic herbs and pistachio grains. Refrigerate for 15-20 minutes before serving and enjoy your meal!

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