I went to a potluck lunch the other day, and the theme of the lunch was…Italia! Something I love, to be sure. However, this particular day I had absolutely zero time to whip up anything complicated, so what I brought was about as simple as it gets.
Also as tasty as it gets.
Prosciutto-wrapped melon is a very popular primi piatti (appetizer) in Italy, and the delish factor comes from the saltiness of the prosciutto paired with the juicy sweetness of the melon.
Here’s what you need:
1 ripe cantaloupe
8 slices of prosciutto, thinly sliced (prosciutto di parma is the most authentic kind, if you can find it)
Here’s how you do it:
Cut the rind from the melon, and slice into 1 inch cubes. (I find cubes work much better than using a melon baller–it’s a little tricky to wrap the prosciutto around melon balls.)
Slice the prosciutto into thin strips using a very sharp knife.
Wrap a strip of prosciutto around each melon cube and hold in place with a toothpick.