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–+ servings

Cantalope with Prosciutto - A summer tradition

Cantaloupe and prosciutto
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Giangi Townsend
Cantaloupe with prosciutto, or as the Italians say, prosciutto e melone, is summer on a plate. Sweet, juicy melon, perfectly chilled, paired with silky, salty Italian prosciutto.

Ingredients

  • 1 cantalope, sliced in 8 wedges
  • 8 slices prosciutto, crudo or Parma

OPTIONAL

  • olive oil
  • balsamic vinegar
US - Metric

Instructions

  • 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.

Nutrition

Calories: 66kcal | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 105mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.