Dulcinea® Tuscan-Style® Extra Sweet Cantaloupe with Prosciutto

Chilled sweet cantaloupe slices wrapped with delicate strips of prosciutto and drizzled with vinaigrette for an incredible taste combination.


Yields 24 pieces

  • 1 Dulcinea® Extra Sweet Tuscan-Style® Extra Sweet Cantaloupe, peeled, seeded, and cut into thin wedges/spears
  • 12 Thin slices prosciutto, cut in halves into lengthwise strips
  • Herb and Olive Oil Vinaigrette:
  • ½ cup Extra-virgin olive oil
  • 2 tablespoons Balsamic vinegar
  • ½ teaspoon Grated lemon zest
  • 2 tablespoons Fresh lemon juice
  • ¼ teaspoon Dried Italian herb blend
  • ⅛ teaspoon Cracked black pepper
  • ⅛ teaspoon Salt


  1. Wrap each melon spear in the center with a strip of prosciutto. The prosciutto should stick to itself enough that you don’t need to secure it with a toothpick. Keep covered and refrigerated until ready to serve.
  2. Whisk the vinaigrette ingredients together in a small bowl, and chill until ready to serve. Drizzle the prosciutto wrapped melon with the vinaigrette before serving.
  3. Cut melon spears in half crosswise and wrap with a 1⁄4 of a prosciutto slice for a more petite finger food.
  4. Serve a couple of spears of the wrapped melon over a bed of baby greens or arrugala and drizzle with vinaigrette as a salad or nice first course.
Cantaloupe With Prosciutto
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