Sheet Pan

Honeydew With Prosciutto, Olives & Mint

July  9, 2018
12 Ratings
Photo by Ty Mecham
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
Author Notes

This takes the classic prosciutto and melon combo and flips it on its head. Honeydew balls (or chunks!) get tossed with olive oil and Calabrian chilies, olives and mint, for a bright, summery, savory side. —Emma Laperruque

What You'll Need
  • 1 1/2 ounces sliced prosciutto
  • 1/2 ripe honeydew, peeled, seeded, and scooped into balls or chopped into big chunks (about 4 cups), chilled
  • 3 tablespoons pitted, roughly chopped oil-cured olives
  • 1/4 cup fresh mint leaves (smaller ones in tact, larger ones torn in half)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon crushed Calabrian chilies
  • 1 pinch flaky salt, if needed
  1. Preheat the oven to 400° F. Line a sheet pan with foil. Add the prosciutto in a single layer. Roast for 10 to 15 minutes until wrinkly and firm. It will crisp significantly as it cools. Transfer to a paper towel-lined plate to cool completely.
  2. Meanwhile, assemble the fruit salad. Combine the melon, olives, and mint in a bowl. Add the olive oil and Calabrian chilies. Gingerly toss, taking care not to smush the melon. Taste and season with salt if necessary—remember, the prosciutto will be very salty. When you’re ready to serve, break the prosciutto into pieces and crumble on top.

See what other Food52ers are saying.

  • Nina Amjadi
    Nina Amjadi
  • Cory Baldwin
    Cory Baldwin
  • Emma Laperruque
    Emma Laperruque
  • Chrissy
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

7 Reviews

Chrissy August 17, 2018
Thank you so much for your response! I’m making it today for a party, can’t wait to try it!
Chrissy July 30, 2018
Hi there! This looks fantastic can it be made a day ahead?
Emma L. July 30, 2018
Hi Chrissy! I wouldn't recommend making it a day ahead—the mint might wilt/brown and the prosciutto might get soggy—but you could break the recipe into parts. For example: Combine the melon balls (or chunks) with the olives, olive oil, chilies, and salt, cover with plastic, and keep in the fridge. Then, the day-of, add the prosciutto and mint. Hope that helps!
Nina A. July 16, 2018
So delicious!
Emma L. July 16, 2018
Thank you, Nina!
Cory B. July 12, 2018
Love prosciutto & melon...this is a really good idea!!!

Emma L. July 12, 2018
Thanks, Cory! :)