| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2/3 pound prosciutto di Parma
- 1 ripe cantaloupe
Instructions
- Transfer the prosciutto from the deli papers to a serving dish, separating the slices and lay them out like a ribbon on to the plate. “Fluffed up” prosciutto is much easier to pull from a serving plate.
- To choose a ripe melon, give it a sniff and a good squeeze. Melon will be very fragrant and will give slightly to pressure when squeezed. Cut a thin slice of the melon skin away where it was attached to the vine. Trim a thin slice off the opposite side. Stand the melon upright. Using a sharp knife, clean the skin off the melon by cutting strips working from the top to the bottom all around the circumference. Turn the cleaned melon upside down and trim away any missed spots. Cut it in 1/2 and scoop out the seeds. Cut cleaned cantaloupe into thin slices or wedges and arrange on a serving plate. Pile prosciutto onto melon slices and enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 198 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 22 g |
| Cholesterol | 53 mg |
| Sodium | 2061 mg |
Reviews
I had a French friend who taught me this infinately delicious combination years ago. So salty sweet- I whip it up for a lovely snack before dinner on regular ol weeknights but I’ve also served it at Gourmet parties. You really can’t go wrong with this!
those that love that salty/sweet combination! I gave it 4 stars, perhaps it deserves 5; just a caution that you NEED to use really super-lean prosciutto otherwise it can be a real turn off!
Who are these brainwashed idiots who follow RR? How is this even a recipe?
This goes with everything, anytime, it’s the new black of hordovers…