This Cantaloupe and Mozzarella with Prosciutto is a fresh and easy no-cook recipe, which is made with sweet cantaloupe, salty prosciutto, and creamy mozzarella. It’s the perfect summer appetizer, ready in about 15 minutes.
Cantaloupe and Mozzarella with Prosciutto and Basil Ingredients
- 1 cantaloupe, halved and seeded
- ¾ pound bocconcini (bite-size fresh mozzarella balls)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon red-pepper flakes
- Coarse salt and ground pepper
- ⅓ pound thinly sliced prosciutto
- ¼ cup fresh basil leaves, torn
How To Make Cantaloupe and Mozzarella with Prosciutto and Basil
- Prep the melon and cheese: Using a large melon baller, scoop the cantaloupe flesh into a large bowl (or cut it into bite-size pieces). Add the bocconcini, olive oil, and red-pepper flakes. Season with salt and pepper and stir to combine.
- Arrange the platter: Artfully arrange the slices of prosciutto along the edges of a large serving platter.
- Combine and serve: Stir the torn basil leaves into the melon and mozzarella mixture. Transfer this mixture to the center of the platter with the prosciutto and serve immediately.
Recipe Tips
- How to pick a ripe cantaloupe? A ripe cantaloupe should feel heavy for its size and have a sweet, musky aroma at the stem end. The netting on the rind should be well-defined.
- Can I use a different melon? Yes, this would be equally delicious with a ripe honeydew melon for a slightly different flavor profile.
- Can I make this ahead of time? This dish is best assembled just before serving to keep everything fresh. However, you can ball the melon and store it in an airtight container in the fridge for up to a day in advance.
- What if I can’t find bocconcini? You can use a large ball of fresh mozzarella. Simply tear it into rustic, bite-sized pieces with your hands.
What To Serve With This Dish
This is a classic Italian-style appetizer (antipasto) that pairs wonderfully with:
- A glass of crisp, chilled Pinot Grigio or Rosé wine
- Toasted baguette slices or crostini
- A drizzle of balsamic glaze over the top
- A side of mixed olives
How To Store Leftovers
- Refrigerate: This dish is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 2 days. The basil may wilt and the melon will release more juices over time.
Cantaloupe and Mozzarella Salad Nutrition Facts
- Serving Size: 1 serving
- Calories: 350 kcal
- Fat: 24g
- Carbohydrates: 18g
- Protein: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It can be both! It’s typically served as an appetizer (antipasto) for sharing, but it’s also substantial enough to be enjoyed as a light and refreshing lunch salad for one or two people.
Yes, absolutely. The combination of cantaloupe, mozzarella, and basil is delicious on its own. For a vegetarian version, simply omit the prosciutto.
For this dish, you don’t need to slice it. Ask the deli counter at your grocery store to slice it paper-thin for you. This will give you the classic delicate, melt-in-your-mouth texture.
Try More Recipes:
- Warm Black-and-Blue Cheese Dip Recipe
- John Legend’s Macaroni and Cheese Recipe
- Vanilla Sheet Cake With Lemon Cream-Cheese Frosting Recipe
Cantaloupe and Mozzarella with Prosciutto and Basil Recipe
Description
A classic no-cook appetizer featuring the perfect combination of sweet melon, salty prosciutto, and creamy mozzarella, finished with a hint of chili and fresh basil.
Ingredients
Instructions
- Scoop the cantaloupe into balls or cut into bite-size pieces.
- In a large bowl, combine the cantaloupe, bocconcini, olive oil, and red-pepper flakes. Season with salt and pepper.
- Arrange the prosciutto slices around the edge of a large platter.
- Stir the fresh basil into the melon mixture.
- Spoon the melon and mozzarella salad into the center of the platter and serve immediately.
Notes
- Using a melon baller creates a beautiful, classic presentation.
- Be sure to use high-quality, fresh mozzarella for the best creamy texture.
- The pinch of red pepper flakes adds a lovely, subtle warmth that contrasts with the sweet melon.
- This is a perfect, elegant appetizer for a summer dinner party that requires no cooking at all.