Prosciutto-Wrapped Melon
An effortlessly elegant Italian appetizer of sweet, juicy cantaloupe slices draped with paper-thin prosciutto di Parma, finished with fresh basil and a drizzle of honey.
Ingredients
- 1 melon ripe cantaloupe, seeded, sliced
- 4 oz prosciutto di Parma (thin-sliced)
- 12 leaves fresh basil leaves
- 2 tsp honey
- to taste black pepper, freshly ground
Instructions
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1
Peel and cut 1 melon seeded, sliced ripe cantaloupe into 1/2-inch thick wedges or half-moon slices, removing any seeds and rind.
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2
Wrap each slice of cantaloupe with a half-strip of 4 oz prosciutto di Parma (thin-sliced), leaving some fruit exposed on each end.
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3
Arrange the wrapped slices on a serving platter. Tuck 12 leaves fresh basil leaves between slices.
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4
Drizzle 2 tsp honey over the platter and finish with a few grinds of to taste freshly ground black pepper. Serve immediately.