Melon with prosciutto, drizzled with balsamic vinegar, is an incredibly easy and impressive snack. Prosciutto e Melone Pinwheels is a version where you can surprise your party guests with this delightful combination!
I love Italian cuisine, and I love to inspire it in the kitchen. I emphasize all the time that I like to combine opposing flavors. Prosciutto e Melone Pinwheels is a combination of ham and melon that is really inspired by the ancient Greek period, where it was customary to combine salty and sweet, cold and hot, or wet and dry. A sweet, juicy melon with a delicate, salty, and characteristic taste of Parma ham reflects this tradition. I combined it a bit with the flavors of South America to break the taste even more.
How to choose the best ingredients for Prosciutto e Melone Pinwheels
Tortilla: tortillas can be anything you have at hand, usually without side dishes or wholegrain. However, they are not suitable for Mediterranean style or with herbs.
Melone: the best melon will is the Cantaloupe melon, and it is probably the sweetest. Honeydew melon or Galia melon is also suitable. The melon must be juicy, sweet, or ripe.
Arugula: Arugula and only rocket are suitable because they make our pinwheels attractive. However, different types of lettuce can make the recipe bland.
Prosciutto di Parma: if you don't have prosciutto di Parma, you can use any other type of dried prosciutto. However, Prosciutto Crudo is not suitable because it isn't dried ham, and its taste is too sweet.
Avocado: The avocado must be ripe but not overripe. When the avocado is ready to eat, it has slightly soft skin. The center is vividly green and has no brown discoloration.
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- Prepare just before serving (max 1 hour ahead) – avocado browns quickly
- Not suitable for the next day – best enjoyed fresh
- Use ripe but firm melon for easy rolling
- Add a little lemon juice to slow avocado browning
- Adjust garlic to taste (start with 1–2 cloves)
- Use thin, high-quality prosciutto for the best flavor
- Don’t overfill – thin layer rolls better
- Use a sharp knife for clean, neat slices
- Chill briefly, then serve slightly at room temp
- Assemble right before guests arrive for the best presentation
Explore these tantalizing snack options
Tortilla Pinwheels with Smoked Salmon and Honey Mustard Sauce. Well-known flavors are encased in small tortilla discs. The perfect dish for a party or work lunch!
Italian Tastes Tortilla Pinwheels with Salami, Arugula, and Black Olives. Another recipe inspired by Italian cuisine is on my blog. Perfect for a party or a delicious lunch box.
Prosciutto e Melone pinwheels
Ingredients
Method
- Cut the melon in half and then cut it into a quarter.
- Cut a quarter into strips about 1-1.5 cm thick and then into strips.
- Spread the tortillas on the countertop and brush lightly with the avocado dip.
- Put on the entire size of the rocket, previously washed and dried, if you do not have the washed version.
- Then arrange the melon slices cut into strips. Place the melon at intervals of about 1 cm from each other to make it easier for us to roll the tortillas.
- The next step is to put together the prosciutto di parma. After that, we cover the tortillas practically wholly.
- Roll the melon strips parallel to the rolling direction.
- Avocado cut in half, remove the pit. Then spoon and take out the avocado in a bowl. Rub the avocado with a fork on the pulp.
- Add the finely chopped garlic or press the garlic press. You have to be very careful with the garlic so that our sauce is not too hot. In the first version, I made a very spicy sauce and it completely dominated the taste of these pinwheels.
- Add lime juice and salt to taste.
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