Prosciutto e Melone
A classic Italian appetizer combining sweet cantaloupe with salty prosciutto.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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.
Plan it in Listahan
Add Prosciutto e Melone to your week, check it against your household's allergens, and build the shopping list automatically.