Melon with ham is the most popular combination in all countries where there are good melons and good ham! In Spain they prepare tapas - “jamon with melon”, in Italy one of the traditional antipasti is Parma ham with melon, well, or prosciutto with melon. Today I will have a canapé with melon and Parma ham, but there is also a salad of these products, and serving in the form of rather large pieces of melon wrapped in layers of prosciutto or jamon.

I think everyone has already realized that we are talking about dried ham. If you're not confident in your ability to slice ham thinly, your best bet is to use a slicer. Melons are suitable for any variety, as long as they are ripe, sweet and aromatic. The quality of the ingredients for this dish generally plays a decisive role: there is no good ham and good melon - there is nothing to mess with it. Over-salted ham will kill any melon; no ham can save an unsweetened melon. Possible seasonings include fresh mint, lemon balm, basil, and a mixture of peppers.

We cut the melon into slices, cut off the skin and the entire green layer. To be neat, you can also cut out the layer in the area of ​​the seeds. To serve as a canapé, cut the melon slices into “one bite” pieces.

We cut the ham into thin strips, comparable in width to the pieces of melon.

Let me describe the design options for canapés with melon and Parma ham this way:

1. You can pin a strip (or a piece of ham of any configuration) onto a peak on top of the melon.
2. You can string a strip onto a serving peak in the form of a wave, straighten it and then stick the peak into the melon.
3. You can wrap a melon with a strip of ham and pierce this envelope with a lance.

The first and third are not very beautiful, but they are convenient and tasty to eat. The second is the most decorative, but it is not very convenient to eat, and not every ham is suitable for this - there are layers that do not want to hold the “wave”. For myself, I only do the third method, but this is for photography...

Melon with ham can be sprinkled with ground peppers and herbs. But you don’t have to sprinkle it; seasonings are not necessary in this dish.

If you are planning any celebration in the summer, we advise you to prepare an original and very tasty melon appetizer. During the fruit season, such a snack will come in handy. Instead of boring sandwiches with sausage and cheese, surprise your guests. Melon and Parma ham appetizer recipe for you.

Melon and Parma ham appetizer

This one is very easy and quick to prepare! It looks amazing and tastes great. Ideal for an outdoor summer party.

Ingredients:

To prepare such canapés you will need special skewers.

• Parma ham
• Olives or olives
• Greens for decoration

Preparation:

Cut the melon in half, remove the seeds from the middle and cut into slices.

Using a sharp knife, cut each slice into 2-3 pieces.

Top each with a piece of Parma ham.

Thread one olive onto a skewer, and then insert the skewer with the olive into a piece of melon with ham.

Place the finished melon and ham canapés beautifully on a large dish. You can decorate with basil sprigs.

The melon and Parma ham appetizer is ready and ready to serve! Bon appetit and have a good rest!

The simplest Italian appetizer with a very unusual combination of ingredients is prosciutto with melon. A classic of Italian cuisine - a summer recipe that is repeated many times, at least once a day. If you wish, you can always spend a couple of minutes cooking. Any sweet melon of any variety and Parma prosciutto ham, which is traditionally available in any store, will do.

The Italian appetizer recipe is so simple that it may be one of the most consistent recipes - slice the melon and mix with thinly sliced ​​prosciutto. Nothing complicated, right? However, the appearance of prosciutto with melon is determined by the original serving and serving. Often, this is completely unexpected. Out of habit, many people cannot determine what they are served until they try it.

The main component of the appetizer is prosciutto. From Italian the word prosciutto means ham. The best ham is rubbed with sea salt, sometimes spices are added, and dry-salted. Pigs for prosciutto, especially in the vicinity of Parma, are fed in a special way, including corn, fruit and parmesan whey in the diet. The salted hams are dried for almost a year and the prosciutto becomes almost hard and incredibly aromatic.

Prosciutto ham is not heat-treated, otherwise it will become like chips and lose its aroma and taste. When cooking, the ham is simply scattered over the finished pizza, just before serving. It is believed that the best way to serve this ham is to mix it with figs or sweet melon. Italian appetizer prosciutto with melon is the best way to serve it, make sure.

Prosciutto with melon is traditional not only for Italy. In the Balkans, the appetizer prosciutto is ubiquitous. This is smoked or cured ham, served with sheep's cheese, onions, olives or melon.

Italian appetizer prosciutto e melone - prosciutto with melon, made from very thinly sliced ​​ham, almost transparent. Slices of peeled sweet melon are tossed or rolled into thin strips of ham. Serving snacks is often quite elaborate - the simplicity of the recipe is more than compensated by the author’s imagination when serving. Sometimes when serving, not very aromatic greens are added to the appetizer - arugula or green salad.

Prosciutto with melon. Step by step recipe

Ingredients (4 servings)

• Ripe sweet melon 0.5 pcs
• Prosciutto 200 gr
• Arugula optional

1. A good melon for a good snack should be aromatic and sweet. The melon variety, if you are not in Italy, can be anything. But it is advisable that the melon does not bleed juice. Usually, when choosing a melon, they smell it - a strong aroma is a signal that the melon is ripe and is perfect for a snack. Many people believe that prosciutto with melon should be prepared with yellow pulp. Others say color doesn't matter.

   Ripe fragrant melon

2. Cut the ripe melon in half and use a spoon to scoop out the seeds into a bowl. By the way, in childhood we dried such seeds, then fried them and ate them. Using a spoon, also scrape off the inner layer, which is adjacent to the pulp and the seeds are attached to it. Melon can be cut into cubes, diamonds, slices, etc.

   Cut the melon into slices - shape as desired

3. If you have a suitable kitchen tool for cutting balls from the pulp of fruits and vegetables, you can prepare prosciutto with melon in a very original way. Once upon an occasion I bought such an inexpensive tool for carving - artistic carving of vegetables and fruits. It can be used to cut a melon in half, creating a nice jagged edge. And also cut balls with a diameter of about 25 mm from the pulp.

   Melon slices for snack

4. The Italian appetizer prosciutto with melon can be served on a regular plate, in a bowl or in a large glass. The appetizer looks very beautiful served in the melon itself - the part of the shell that remains after cutting slices from the pulp. Decide for yourself what to do. I decided to serve the appetizer in large glasses, so I just cut the pulp into balls - a bowl full.

   Melon and ham can be cut into large pieces

5. To brighten up the prosciutto with melon a little, I decided to add just a few arugula leaves. They did not add smell to the snack or change the taste, but they did diversify the color scheme. Cut the ham into the thinnest strips you can make. Prosciutto is often sold pre-sliced, or this can be done at the supermarket upon purchase. The last option is preferable - you can see what quality the piece is cut.

   Thinly sliced ​​prosciutto ham

6. Mix the melon balls or slices and prosciutto slices into the bowl. Thin slices of ham can be folded like an accordion or rolled into rolls. Use your imagination. Melon pieces can be wrapped in ham. If desired, you can add a little arugula to the appetizer - literally 4-5 leaves per serving. Often the Italian appetizer is additionally served with a thin slice of bread wrapped in prosciutto, etc.

   

   Portioned serving of snacks

7. If possible, you can make an appetizer using mixed yellow and white melon slices - it looks amazing. Sometimes melon with prosciutto is served with fresh green basil - for me, the smell and taste are too strong. It is better to prepare vegetable or cheese snacks with basil, for example -