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Prosciutto and Melon

Prosciutto e Melone Recipe

  • Total Time: 10 mins
  • Yield: 4-6 1x


  • 1 cantelope or honeydew melon
  • 1/2 pound Prosciutto di Parma, sliced paper thin
  • Balsamic vinegar for drizzling (optional)


  1. Cut the melon in half, remove the seeds and slice into 1-inch slices, removing the rind.
  2. Wrap each slice of melon in a slice of prosciutto, leaving a little melon showing at the ends.
  3. Arrange in serving plates, and drizzle with a few drops of balsamic vinegar, if using, and serve.
  • Prep Time: 10 mins