Prosciutto Wrapped Melon all tied with a Chive.   


I love finding new ways to do old things.  I also love finding new appetizers that you can eat with your hands.  I entertain frequently and am always on the look out for hor d’oeuvres that I can set out for my guests, which don’t require a plate and fork to eat.  It’s fabulous when all can be eaten just using your hands!  Today I am going to share with you a classic Italian appetizer but with a “hands only” twist!


The beauty of Prosciutto Wrapped Melon cannot be understated.  The melon, so sweet and juicy; the prosciutto, so dry and salty, it’s a match made in opposites attract heaven.  The colors look stunning on the plate too, but that is just it, you need a plate oh and a fork oh and don’t forget the knife too!  So, to take this delicious appetizer to the “eat with your hands” level, we take the melon, wrap it up in the salty goodness of the dried Italian meat and tie it up in a bow with one long, spicy, fresh, chive.


You get all the flavors in one delicious bit and it looks absolutely adorable on a plate.  Plus it’s gluten free! There is a special joy I feel when I can set out an app with out a cracker or bread.  Ten points for this delicious and healthy app! Want to make it a first course instead?  Place it on a bed of greens drizzling with balsamic vinegar and olive oil with fresh cracked pepper.   No matter how you serve it, this little treat will surely please your guests.


melon-5 melon-7


Prosciutto Wrapped Melon all tied with a Chive.   


  • Cantaloupe
  • Melon Baller
  • Prosciutto
  • Chives


  1. Slice your cantaloupe in half and scoop out the seeds.
  2. Use the melon baller to scoop out the melon.
  3. *Don’t have a melon baller? Simply cut the melon into small chunks.
  4. Lay a round hunk of melon in the center of a cold piece of prosciutto.
  5. *The colder the prosciutto, the easier it is to wrap and handle, keeping it in one piece
  6. Tie up the sides of the prosciutto with a chive, wrapping it around twice and double knotting it too, being careful not to pull too hard and break the chive.


Wrap it up!

Marcella Rose

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Marcella Rose began cooking early, learning from her self-taught mom who prepared brilliant meals nightly. At thirteen, cooking on a Ranch, she learned how to get creative in the kitchen. With an eye for the beautiful, a growing palate, and keen organizing skills she soon began hosting parties and catering events. Moving to New York she was graced to have worked with some of the best interior designers in the city. Taking these skills to the Internet with Marcella Rose’s she shares her passion and innovation hoping to inspire the modern woman.

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  1. Very beautiful and I’m sure tasty too. A great party food sure to impress guests too. I love prosciutto but I’ve never had it with melon before I imagine the combo would be great though.

  2. What gorgeous delectable little bites! Love it! I found you through the Project Parade link party. Glad I did! I might be putting these out at my next cocktail party 🙂 I’d love it if you stopped by my blog sometime if you have the chance.

  3. These are some nice looking purses. I love this flavor combination. Pinned! Thanks for linking up to the project parade!

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