Prosciutto di Parma—the real thing—is now sold throughout most of the country, so there is only one challenge here: finding a good melon. If you have ripe figs, or fresh dates, the results will be equally fine. The combination of sweet, juicy fruit and dry, salty ham is incomparable.
Ingredients
1 can of Ripe taloupe or other melon
1
can of
Ripe taloupe or other melon
About 10 thin slices prosciutto, cut in
About 10 thin slices prosciutto, cut in
Preparation Instructions
Cut the melon into eighths, scrape out the seeds, and remove the rind. Cut the slices into chunks.
Use a toothpick to skewer a piece of ham and a chunk of melon, and repeat until all the ham and melon are used up. Serve immediately, or refrigerate, covered, for up to 2 hours. Serve cool but not ice cold.
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