The Best Melon Antipasti

This is hands down the best Melon antipasti you will ever have. This recipe is inspired by Steve’s zio Iginio whom we lost in 2021. Zio Iginio was from Trento, Italia and someone who made a massive impact in our lives with his cooking, stories from the war, and traditions. He absolutely loved melon and prosciutto served on a plate on special occasions so I made this dish in honour of him and created my own modern take on it. After all, I am “The Modern Nonna” so I as you know I enjoy creating traditional recipes with a more modern twist on them which I feel you appreciate so much. I hope you make this dish and feel free to improvise as I will give you all the notes below. This antipasti is perfect for any occasion and absolutely a beautiful presentation if you have guests coming over. You will absolutely be able to impress everyone with this recipe if you follow my steps. This recipe makes 2 larger servings but it’s also perfect as an app for 4 as well. Feel free to make as much as you like.

The best melon antipasti by the modern nonna the best melon antipasti

The Best Melon Antipasti

Themodernnonnathemodernnonna
This antipasti is perfect for any occasion and absolutely a beautiful presentation if you have guests coming over. You will absolutely be able to impress everyone with this recipe if you follow my steps. This recipe makes 2 larger servings but it’s also perfect as an app for 4 as well. Feel free to make as much as you like.
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Prep Time 10 mins
Servings 2

Equipment

  • a melon baller — or cube the melon with a knife if you don’t have one

Ingredients
  

  • ½ cantelope or honey dew — any melon works
  • mini Bocconcini — as many as you like
  • ½ cup of walnuts almonds or a mix of both
  • 1-2 tablespoons of honey
  • few slices of prosciutto — I used 100 grams
  • mint basil, lemon thyme or any herbs you have for presentation

Instructions
 

  • Buy a cantelope, honeydew, or both and cut it in half. You can also buy a small piece of each at the grocery store that’s already pre-cut for you.
  • Scoop out the seeds and take the melon baller and press it flat into the melon. Put the melon baller flat onto the fruit, press down and begin to rotate the tool around until you have a perfect melon ball. Continue to do this until you have 20 balls or as many as you enjoy. You will have melon scraps left over which you can eat or freeze for smoothies.
  • Arrange the melon in a bowl with the Bocconcini, and nestle in a few ribbons of prosciutto.
  • The best part of this recipe is the honey walnut/almond topping which I make in the food processor. If you don’t have a food processor, you can crush the nuts with a mallet in a ziplock bag and then mix them with honey, or blend them in a blender and mix them with honey until you have a crumbly texture.
  • I like to add my nuts and honey together in the food processor and process until you have a coarse nutty, sweet, and crumbly texture that tastes like heaven.
  • Take the nut and honey topping and add it on the melon, prosciutto, and Bocconcini. D
  • rizzle on a little extra honey on top and garnish with any of your favourite herbs. Enjoy

Notes

You can use any melon or a combination of melons if you wish. This recipe works beautifully with watermelon in the mix as well.
My melon baller is from amazon and I will link it here for you. If you can’t get your hands on a melon baller you can absolutely cut the melon with a knife or even try using a mini ice-cream scooper instead.
Make sure to place the tool FLAT onto the melon and press down and then turn to get the perfect melon ball.
You are more than welcome to leave the cheese or meat out if you have food preferences or intolerances as this recipe is perfect just with the fruit and walnut honey topping as well.
You can improvise and use any cheeses you enjoy and get creative. If you are allergic to nuts you can try using seeds instead fo…
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