Prosciutto e Melone

Name: Prosciutto e Melone
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 ripe, sweet cantaloupe (or Tuscan melon), chilled; 150g (5.5 oz) freshly and very thinly sliced Prosciutto di Parma or San Daniele; Freshly cracked black pepper; Optional: A few drops of high-quality aged balsamic vinegar

A classic Italian appetizer combining sweet cantaloupe with salty prosciutto.

10 minutes

Serves 1

Appetizer

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Select the Melon: Ensure the cantaloupe is perfectly ripe. It should feel heavy for its size and yield slightly at the stem end with a sweet, fragrant aroma. Keep it chilled in the refrigerator until ready to prep.

2
Prep the Melon: Cut the melon in half and scoop out all the seeds. Cut each half into 4-6 wedges (depending on the size of the melon).
3
Remove the Rind: Carefully slice the flesh away from the tough outer rind, keeping the wedges intact.
4
Wrap the Melon: Take a single, paper-thin slice of prosciutto. Gently drape and wrap it loosely around the center of each melon wedge. Do not wrap it too tightly; it should look ribbon-like and rustic.
5
Arrange: Place the wrapped melon wedges attractively on a serving platter. If you have extra prosciutto, drape it softly in the center of the platter.
6
Garnish and Serve: Lightly crack some fresh black pepper over the platter just before serving. If desired, add a very sparse drizzle of thick, aged balsamic vinegar. Serve immediately while the melon is cold and refreshing.

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