Cantaloupe and Prosciutto

Melons et jambon de Parme

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
Paul Bocuse: Simply Delicious

By Paul Bocuse

Published 2014

  • About


  • 4 small or 2 large cantaloupes
  • Crushed ice
  • 8 very thin slices


Make sure your melons are perfectly ripe. If you keep them in the refrigerator, it is best to first place them in a plastic bag because a truly ripe melon will impregnate everything with its aroma. Otherwise, place the uncut melons in a large bowl of ice water and leave for 1 hour before serving.

This dish can be served in various ways; I find the following one particularly attractive.