MELON and MOZZARELLA CARPACCIO with speck and parmesan, easy, quick, and super good, an appetizer to make in no time, fresh and delightful.
Tomorrow is Ferragosto and I wanted something delicious but super fast to start lunch with friends. So I thought of this melon and mozzarella carpaccio with speck and parmesan, a fresh and quick appetizer that is prepared in 5 minutes and requires no cooking.
The sweet and juicy melon pairs perfectly with the fresh mozzarella, the savory touch of speck, the distinct aroma of sliced parmesan, and the bitterness of arugula, all dressed with a drizzle of good olive oil, some basil leaves, and, if you want to go all out, a grind of black pepper.
It’s the perfect idea for a quick summer appetizer, but it also makes an impression as a cold dish for a buffet or an elegant aperitif. Moreover, it’s a no-cook appetizer, so you can prepare it at the last minute and bring it to the table super fresh.
Join me in the kitchen today for melon carpaccio.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Ferragosto
Ingredients
- 2 slices melon
- 8 slices speck
- 9 oz buffalo mozzarella (or fiordilatte from Agerola)
- arugula
- pepper
- 1.5 oz parmesan
Steps
Remove the seeds from the melon; if you wash the rind well, you can also leave it.
Use a mandoline or a well-sharpened knife to obtain very thin slices (almost transparent).
Place the slices in a circle or fan shape on a serving platter.
Add the sliced mozzarella, shaved parmesan, arugula, and finally the speck slices rolled up like a rose.
Sprinkle with black pepper, drizzle with a little extra virgin olive oil, and serve.
Bon appétit
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MELON and MOZZARELLA CARPACCIO
Extra tips
If you prefer a milder taste, try melon and mozzarella carpaccio with prosciutto instead of speck: it’s a classic that is always a hit.
Want a vegetarian recipe? Simply omit the speck and enrich the dish with walnuts, almonds, or toasted pistachios for a crunchy touch.
For a truly scenic effect, cut the melon into very thin slices with a mandoline or a vegetable slicer: it will look like a restaurant dish.
Keep it in the fridge until the last moment and serve it well-chilled: with the summer heat, it’s even more irresistible.
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FAQ MELON and MOZZARELLA CARPACCIO
Can I prepare the melon carpaccio in advance?
It’s best to make it just before serving, so the melon stays fresh and the mozzarella doesn’t release too much water.
What can I substitute for mozzarella?
You can use burrata, stracciatella, or even feta for a stronger flavor.
Is it suitable for a gluten-free diet?
Yes, it is naturally gluten-free.
Can it be taken to a picnic?
Yes, just keep it in an airtight container in a cooler bag.
Can I use cantaloupe or yellow melon?
Yes, both are perfect for this recipe.
