The Best Melon Antipasti
on Jul 16, 2022, Updated Oct 15, 2022
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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
Equipment
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
This looks delicious.
Happy you think so Teresa