Prosciutto di Parma with Agrodolce Melon

Proscuitto di Parma with Agrodolce Melon

Tulio Ristorante


  • slightly firm cantaloupe, peeled, seeded, and diced finely
  • 1 Cup  water
  • 1/2 Cup  white balsamic vinegar
  • 1/2 Cup  white sugar
  • 1/2 Cup  currants
  • 16  paper thin slices prosciutto di Parma*
  • 16  large arugula leaves, for garnish

More Recipes

by Walter Pisano

A sweet-sour syrup mixture flavored with currants gives the usual cantaloupe-and-prosciutto appetizer an interesting twist, and cutting the melon into small cubes instead of large wedges results in an elegant presentation.

Click here to see 11 Classic Antipasto Recipes for Summer.


Place the melon in a mixing bowl and place in the refrigerator for 1 hour to chill.

In a small saucepan, slowly heat the water, vinegar, sugar, and currants. Bring to a boil and let the sugar dissolve. Pour the warm mixture over the cantaloupe. Let cool to room temperature.

Place the sliced prosciutto on a platter. Drain the liquid from the melon. Spread the melon down the center of the platter and garnish with the arugula leaves. Serve immediately.


*Note: Have your butcher put the sliced prosciutto on individual pieces of waxed paper to avoid having them stick together.

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