A quintessential Italian appetizer that is best when cantaloupes are in season (the summer in California).
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.
- 1 .5 pound packageProsciutto di Parma
- 1 largecantaloupe
- 2-3 sprig(s)mint
- balsamic vinegar,
1. Cut the cantaloupe in half and remove the seeds and the rind.
2. Cut the cantaloupe into slices, careful not to break them.