Prosciutto e Melone

Prosciutto e Melone

This recipe is a part of our Community Cookbook series. We tapped seven members from our community to bring you simple, crowd-pleasing dishes to inspire you this holiday season. The best part? Each dish pairs perfectly with a glass of Avaline.

Meet Elisa:

Elisa Rawat loves working with simple yet vibrant ingredients, keeping her recipes nutritious yet indulgent. We love her prosciutto with melon recipe because it is a breeze to make and yet makes a beautiful statement. It pairs well with Avaline Rosé, but White and Red (in a spritz) would work well, too. Check out her other recipes on Instagram @nourishwithelisa.


Q & A:

Tell us a little bit about yourself & why you love to cook.

I currently spend my time between NYC and London, and often find myself in Paris. Most recently I graduated with an MPA in Technology, Development, and Innovation Policy from University College London. From an early age, I viewed food as a privilege since my father immigrated to the US and spent his entire life working as a cook in kitchens. It was not until I got older and started to lose some of my food scarcity mindset that I began to comprehend its cultural, political, and social influences.

For me, cooking has always been my love language. It is a moment in time when my mind is most vulnerable and at ease. The whole creative process of cooking a meal, from start to finish makes me excited.

What’s your favorite thing about sharing food & wine with friends?

It restores harmony and humanity to the earth. It’s a powerful act that cultivates intimacy and unites people. Nothing makes me happier than sharing a delicious meal and a bottle or two (or three..) of good wine with the people I care for and love the most. It is something I deeply cherish.

Why do you think your recipe pairs so well with Avaline?

I have always believed that good food does not require a lot of ingredients or elaborate garnishes. In order to highlight food for what it truly is, my recipes always veer toward using fresh ingredients and keeping things simple. I want to glance down at my plate and be able to identify and name everything on it.

With this particular Prosciutto e Melone recipe, the melon's tenderness and the prosciutto’s complex flavor profile combine brilliantly with Avaline’s delicate citrus undertones and crispness. Avaline’s subtle dry notes work to enhance rather than overshadow the elements in this dish.


A note from Elisa:

Whenever I make this recipe, I am immediately transported back to the scenic hilltops of Italy and in a state of absolute bliss. It is such a simple and delicious crowd-pleasing recipe! It’s honestly one that I always come back to. The sweet and savory flavor palate pairs perfectly with Avaline’s crisp rosé. Once you taste this recipe, you will understand why it’s my fav!




Start by prepping the melon and cutting it into wedges. Cut the melon in half, remove the seeds using a spoon and then cut into slices, removing the rind.

Wrap the slices of melon with prosciutto towards the center of the wedge.

Arrange beautifully on a serving platter. Sprinkle some fresh basil leaves as a finishing touch! It adds such a lovely contrast of colors, but again, this part is not necessary.

It is best served immediately but you can also cover and refrigerate until ready to serve.


Bon appétit !


Prosciutto e Melone

Serves 6

You'll Need:

  • 1 melon (Galia or Cantaloupe)  
  • 4-6 oz of thinly sliced Prosciutto  
  • di Parma
  • Basil leaves for garnish (optional)   

"I have always believed that good food does not require a lot of ingredients."

Pairs well with:

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