Prosciutto-Wrapped Honey Melon
This dish offers a reassuring sweet and salty taste. It can be used to start your day or as an appetizer for either lunch or dinner.
At a glance
Ripe cantaloupe or honeydew melon
1 lb. thinly sliced Prosciutto di Parma
Cut the ends off the melon and stand it on end. Remove the rind in several wide strips by running a knife, between the rind and flesh, in smooth strokes. Halve the melon lengthwise and, using a spoon, scoop out and discard the seeds. Cut each half lengthwise into 3/4-inch wide wedges; cut the wedges crosswise into 1-inch pieces. Cut the prosciutto into 1-inch-wide strips about 2 to 3 inches long. Wrap each melon piece with a prosciutto strip and spear with the end of a skewer.
No cooking needed
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