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Picture of sliced cantaloupe and prosciutto.

Prosciutto and Melone

Alice Ciccu
An easy, fresh appetizer, perfect for the summer months when fresh cantaloupe is easily obtained from your local farmers market.
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 180 kcal

Ingredients
  

  • 1 cantaloupe or honeydew melon cut in 12 slices
  • 12 slices prosciutto

Instructions
 

  • Wash the outside of the melon before slicing. This is to remove any potential bacteria that may reside on the outside. Slice melon in half, remove all of the seeds, then slice each half into six slices. If it's a large melon, you can get more servings out of it.
  • Remove the rind from the melon slices, either entirely, or just leaving 1/4 to 1/2 inch portion attached to the melon.
  • Drape one slice of prosciutto over each slide of melon. You can see how we do it from the photo.
  • If you are not serving it right away, place the platter in the refrigerator to keep chilled.

Nutrition

Serving: 3slicesCalories: 180kcalCarbohydrates: 12gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 21mgSodium: 253mgPotassium: 280mgFiber: 1gSugar: 11gVitamin A: 4679IUVitamin C: 15mgCalcium: 14mgIron: 1mg
Keyword appetizer, dairy-free, fruit, gluten-free
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