Prosciutto & Melon Granita
A cheeky flip on the classic prosciutto e melone. Sweet, icy Melon Granita is scooped into glasses or little bowls and paired with shards of crisp prosciutto. It’s salty sweet, refreshing, and totally aperitivo worthy.
Servings 8 Servings
Calories 134kcal
Equipment
- Blender or small food processor (for puréeing melon)
- Shallow baking dish (metal or glass, 9x9 works well)
- Fork (for scraping granita)
- Baking sheet (for crisping prosciutto)
- Oven
Ingredients
Granita
- 1 cantaloupe ripe, about 4 cups cubed flesh
- 2 tablespoons honey adjust depending on melon sweetness
- ½ lemon juiced
- Pinch of salt
Crispy Prosciutto
- 8 slices prosciutto thin
Topping
- ¼ cup olive oil
- Pinch of salt
Instructions
- Make the melon granita: Purée cantaloupe, honey, lemon juice, and salt in a blender until smooth. Pour into a shallow baking dish. Freeze for 2–3 hours, scraping with a fork every 30 minutes until fluffy icy shards form.
- Crisp the prosciutto: Preheat the oven to 375°F. Line a baking sheet with parchment. Arrange prosciutto slices in a single layer and bake for 10–12 minutes until darkened and crisp. Let cool on the sheet (they’ll crisp further as they cool).
- Assemble: Spoon granita into small glasses or bowls. Drizzle lightly with olive oil and serve with pieces of crispy prosciutto for scooping and snacking.
Notes
- Make-ahead: Granita can be frozen up to 3 days ahead. Scrape again before serving.
- Variation: Try honeydew or watermelon for a colorful twist.
- Serving idea: Layer in small coupe glasses for an elegant aperitivo presentation.
Nutrition
Serving: 1Serving | Calories: 134kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 74mg | Potassium: 136mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2338IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 0.4mg