Description
If you’ve never had soft, buttery perfectly salted Prosciutto di Parma wrapped around sweet ripe cantaloupe, now’s your chance! This is a premium 2-ingredient recipe to make as long as melons are in season! Sweet and salty, fruity and porky — It’s heaven on a plate!
Ingredients
Scale
- 1 cantaloupe, ripe and sweet
- 7–10 slices Prosciutto di Parma, sliced paper-thin
Instructions
- Slice the cantaloupe in half and scoop out the seeds in the middle and discard or add to compost and slice the melon into wedges, or scoop out bite-sized balls with a melon baller.
- Wrap each wedge or ball with paper-thin slices of Prosciutto di Parma, place on a serving platter and Enjoy!
Notes
- Prosciutto di Parma is the only prosciutto to use for this dish, but you could probably also use San Daniele as well with good results. Let us know if you try it out!
- Find a sweet, perfectly ripe cantaloupe and place it in the fridge for a few hours or overnight so that it’s nice and cold when you start. It’ll warm up a bit as you are preparing the dish which will allow all the flavors to be enjoyed and tasted.
- This dish is best when prepared just before consuming especially if the melon is very ripe and full of juice.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Nibbles + Bits
- Method: Slice + Wrap
- Cuisine: Italian
Nutrition
- Serving Size: 2-3 slices
