Mozzarella Melon and Prosciutto with Pesto is a fun play on spaghetti and meatballs. It’s sweet, savory, delicious and is one of the most unique melon recipes ever!
The idea for this unique, delicious Mozzarella Melon and Prosciutto recipe came to me when I was watching a competition cooking show.
Each finalist participated in what’s called a “Will It?” segment, pairing unlikely ingredients and asking questions like “Will It Kimchi?” and “Will It Cookie?”
The finalists were given a “Will It” dish, and an ingredient they have to make with it. For example, in the episode I watched the chef was given the question, “Melon, Will It Spaghetti and Meatballs?”
I came up with the perfect idea for this.
I did a fun play on spaghetti and meatballs, using melon as the pasta and fresh mozzarella for the meatballs, with a fresh sauce of some sort. I’ve made other sorts of “spaghetti” and meatballs” before, but not as unique as this dish.
The chef on the show made spaghetti (pasta) and used melon wrapped in prosciutto as the meatballs. I think my idea might be a bit more clever — just saying. (Here’s the chef’s finished dish.)
What are the ingredients in this recipe?
- pine nuts
- olive oil
- salt, pepper
How to Make it
– Cut the melon into thin strips. (There are detailed instructions for how to do this in the recipe card below.)
– Cut the prosciutto into very thin strips and add them to the melon, separating the slices with your fingers as you do so (they easily stick together).
– Toast the pine nuts.
– Make a pesto: Add the basil, 4 tablespoons of the toasted pine nuts, garlic and salt to a food processor fitted with the blade attachment and blend everything together. Next add the oil and blend until it’s as smooth as possible.
– Add this to the melon and prosciutto mixture.
– Add the mozzarella balls and gently toss everything together.
– Sprinkle the remaining 2 tablespoons of toasted pine nuts to the top along with a few turns of freshly ground black pepper, and serve!
The dish I created is a somewhat unexpected combination of flavors; it works. And it works really well. In my humble opinion, of course. 😉
The sweet melon with the salty prosciutto, the bit of crunch from the golden pine nuts, the creamy mozzarella — all strewn with aromatic basil and garlic, it’s delicious.
I hope you enjoy this Mozzarella Melon and Prosciutto dish I’m sure you will impress anyone who tries it!
A few more delicious melon recipes:
- Fresh Melon Cake Recipe
- Melon with Oregano and Feta
- Compressed Watermelon Salad
- Melon Salad with Avocado Oil Dressing
- Grilled Watermelon with Chile and Lime
Mozzarella Melon and Prosciutto with Pesto Recipe
- approximately 4½ pounds melon (I used a combination of Sugar Kiss & Summer Kiss melons)
- 3 ounces prosciutto, very thinly sliced
- 6 tablespoons pine nuts, divided
- 2 cups packed basil leaves, washed and dried
- 4 small garlic cloves, peeled, roots removed
- ¼ teaspoon sea salt
- 3 tablespoons extra virgin olive oil
- 1½ cups small fresh mozzarella balls (about the size of cherries)
- freshly ground black pepper
- Prepare melon. Cut about ½ inch off of the top and bottom, and then moving your knife downwards into the fruit, just inside the rind, cut off the skin. You'll curve your knife slightly to follow the shape of the melon. Then cut the melon in half and use a spoon to remove the seeds. Place the melon halves, round side up, and then cut it into super thin slices, lengthwise. Then, cut those thin slices into very thin strips. Set the melon aside in a large serving bowl.
- Prepare porsciutto. Cut the prosciutto into very thin strips and add them to the melon, separating the slices with your fingers as you do so (they easily stick together).
- Toast pine nuts. Add the pine nuts to a small sauté pan and place it over medium-low heat. Moving the pan around often, heat just until they're golden, about 3 minutes. (Be careful, as they can go from just right to too dark in seconds.) Set aside to cool.
- Make pesto. Add the basil, 4 tablespoons of the toasted pine nuts, garlic and salt to a food processor fitted with the blade attachment and blend everything together. Next add the oil and blend until it's as smooth as possible. Use a rubber spatula to get every last bit out of the food processor as you add it to the melon and prosciutto mixture.
- Assemble, season, serve. Add the mozzarella balls and gently toss everything together. Sprinkle the remaining 2 tablespoons of toasted pine nuts to the top along with a few turns of freshly ground black pepper. Serve immediately.