Cantaloupe with prosciutto, or as the Italian called it prosciutto e melone. The epitome of summer. Fresh and chilled, sweet cantaloupe with salty Italian prosciutto. My mouth is watering just writing these words.
Prepare the cantaloupe by cutting it in half. Remove all the seeds with a spoon. Then cut each half into wedges and peel them
Wrap thinly sliced prosciutto around cantaloupe and arrange on a serving platter.
Serve immediately or chill for a few hours until ready to enjoy.
OPTIONAL
You can drizzle some olive oil or a drizzle of balsamic glaze. Add a couple of basil leaves to the serving platter. The basil leaves a pop of color and fresh aroma, however optional.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.