SERVES 8
Prosciutto e melone is a classic Italian appetizer, perfect for a summer party. I chill my cantaloupe before making this dish to make it extra refreshing. The fresh ground black pepper adds the perfect amount of heat and complexity to this simple appetizer.
INGREDIENTS
4 cups/720 g ripe cantaloupe, chilled and cut into 2 inch/5 cm-long and 1 inch/2-cm wide pieces
10 mint leaves, julienned
½ tsp pepper
2 tbsp/30 ml champagne vinegar
4 oz/113 g thinly sliced prosciutto, torn into 1 inch/2-cm strips
COOKING INSTRUCTIONS
In a medium-sized bowl, combine the cantaloupe, mint leaves, black pepper and champagne vinegar. Wrap 1 piece of prosciutto around each piece of melon.
