Italy at it's best


© Marna Gatlin
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Jun 21, 1998


Prosciutto and Melon

This dish proves that delicious doesn't have to be complicated. It's a classic that we have encountered on at least three continents.

1 ripe cantaloupe 1/4 pound Prosciutto ham, sliced paper thin (2-4 slices per person) 1 lemon, cut in wedges Freshly ground black pepper

Cut the melon into 8 wedges, discarding the seeds. Carefully slice the rind off the melon, placing the melon back on the rind for presentation. Drape 2 to 4 slices of Prosciutto over the melon. Garnish with lemon wedges and serve with freshly ground black pepper. Serves 4

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