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Melon Soup With Prosciutto Breadsticks

  • Yield: 4 servings


  • 1 ripe honeydew melon, about 3 pounds, inner flesh cut into 1-inch pieces (about 5 cups)
  • 1/2 cup chopped fresh mint
  • 3 tablespoons melon liqueur (recommended: Midori)
  • 2 tablespoons fresh lime juice, or more if desired
  • 2 tablespoons super fine sugar
  • 1 cup ripe cantaloupe balls
  • 4 grissini (thin breadsticks)
  • 8 thin slices prosciutto, Serrano, or other mild ham
  • 2 tablespoons creme fraiche, garnish
  • Mint, for garnishing


  • In 2 batches in a food processor, puree the melon, mint, 2 1/2 tablespoons of the liqueur, lime juice and sugar. Taste for acidity, you may add more lime juice here if desired. Place in a pitcher or bowl and refrigerate until well chilled.
  • In a bowl, toss the cantaloupe balls with the remaining 1/2 tablespoon liqueur and let macerate in the refrigerator.
  • Cut each breadstick in half crosswise and wrap each piece with a slice of ham.
  • To serve, ladle the soup into 4 shallow bowls. Swirl 1 1/2 teaspoons of the crËme fraiche into the center of each serving and arrange a portion of cantaloupe decoratively in each bowl. Arrange 2 breadsticks on the rim of each bowl, and serve. Garnish with fresh mint springs.