Proscuitto Con Melon
Prosciutto con Melon
This is a very refreshing summer appetizer you might find in Florence, Italy. It is super easy to make.
1 ripe cantaloupe
2/3 lb. Prosciutto slices
Cut cantaloupe in half and remove the seeds. Cut each half into wedges (total of 8 wedges). Slice the ring away from the melon.
Wrap each wedge with one slice of prosciutto in a spiral fashion. Season with freshly ground sea salt and black pepper. Garnish with a chiffonade of fresh basil leaves and a wedge of Kumato tomato.