Patter Fam Sauces

Prosciutto con Melon 

Serves 4 

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.






Written by Joyce Peters — April 14, 2016

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