Prosciutto e Melone
This classic Italian appetizer plays the complimentary tastes of salty and sweet off of one another. In our version, we weave the prosciutto through the skewer of cantaloupe so that the flavor pairing is enjoyed in every bite.
- Cut cantaloupe in half, and scoop out small balls with a melon baller or rounded measuring spoon.
- Cut prosciutto into 1/2–inch strips, approximately 6 inches long.
- Weave prosciutto ribbon through a stack of three melon balls, and skewer with a toothpick.
Choosing a perfectly ripe cantaloupe is easy. To start, smell the cantaloupe. It should have a sweet scent, and smell just like the inner fruit of the melon. If the skin has an orange tint to it, it is ripe. If it appears green underneath, it may not be ripe yet. A soft cantaloupe is overripe and should not be selected.
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