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Melon and Prosciutto Recipe
A hugely popular antipasto in Italy, this melon and prosciutto recipe is simple and sophisticated. Any type of melon can be used, but the most popular is by far cantaloupe. Buy really high quality prosciutto and you won't be disappointed with this classic Italian appetizer recipe!Serves 8-12
Prepare the melon by slicing it in half and scooping out the seeds. Slice each half into approximately six slices. A this point you will simply remove the peel from each slice. Next gently wrap a single slice of prosciutto around each piece of melon and arrange on your serving dish. This is the most authentic way of serving this dish, however you may choose to cube the melon and wrap each piece completely with prosciutto, then stab with a toothpick to keep the meat neatly wrapped. This alternative is great as a party appetizer. I prefer to eat this melon and prosciutto appetizer pure, without added seasonings, however I have tried it sprinkled with a very fine balsamic vinegar and also with a thin slice of salty parmesan. Both these derivations of this cold appetizer recipe are also delicious. Have fun with it!
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