The first time I had cantaloupe wrapped in prosciutto, I was ushered into a conspicuous state of foodie enlightenment. My friend Mai had packed prosciutto and melon for a bible study to share with everyone and ever since, prosciutto e melone has been the perfect appetizer or snack when you want to satiate that sweet and salty craving. The prosciutto slices are almost translucent but packed with so much flavor. The juiciness of the melon contrasted with the saltiness of the cured pork, medleyed becomes a union of well, culinary genius.
- 1 cantelope or honeydew melon
- 1/2 pound Prosciutto, sliced paper thin
- Cut the melon in half, remove the seeds and slice into 1-inch cubes, removing the rind.
- Wrap each slice of melon in a slice of prosciutto, add a toothpick to secure if you’d like.