Prosciutto with Melon
The marriage of sweet ripe melon and salty prosciutto is a classic combination. Imported prosciutto di Parma,available at Italian grocers and specialty food markets, is much milder than the domestic varieties of this ham. It’s worth seeking out.
- 1 small honeydew melon
- 1 medium canteloupe may be substituted for honeydew melon
- 4 oz. prosciutto
- tbsp. fresh ground black pepper
- Cut melon in half through stem end and remove seeds. Cut each half into 4 wedges; cut off rind.
- Arrange 2 melon wedges on each of four plates; arrange prosciutto to side of melon. Sprinkle pepper on each serving. Makes 4 first-course servings.
Nutritional Information is based on one serving.