This traditional combo is a favorite in italy. The salty prosciutto and the sweet melon compliment eachother perfectly. Excellent served with a sparkling glass of prosecco or other sparkling wine. (Be sure to add points for wine). Colette
POINTSŪ value | 6 Servings | 4
Light Meals |
Ingredients
2/3 pound prosciutto di Parma 1 large 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!
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
