Melon Wrapped in Proscuitto
Image Credit: Paula Jones - bell'alimento

Tags

  • Keywords
  • Exotic
  • Gourmet
  • Basics
  • Salad with Fruit
  • Cuisine
  • Italian
  • Core Ingredients
  • Fruit
  • Compatible Diets
  • Not vegetarian

A quintessential Italian appetizer that is best when cantaloupes are in season (the summer in California).

Details

Contributor bell'alimento Gallery Recipe
Prep Time15 min
Servings4
CoursesSide

Tips

If you have an aged balsamic vinegar, be sure to use it. Prosciutto di Parma is best, but domestic prosciutto will do if you don't want to splurge.

ingredients
  • 1 .5 pound packageProsciutto di Parma
  • 1 largecantaloupe
  • 2-3 sprig(s)mint
  • balsamic vinegar,

    to drizzle

  • 1lime,

    juiced

Instructions

1. Cut the cantaloupe in half and remove the seeds and the rind.

 

2. Cut the cantaloupe into slices, careful not to break them.

 

3. View full recipe at bell'alimento