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4
Easy
By Tessa Kiros
Published 2003
This well-known combination hardly needs a recipe, but forms an integral part of antipasto tradition when melons are at their peak. The salty prosciutto mingles wonderfully with the melon’s natural sugar, and is deliciously refreshing and light.
Cut the melon into half and scoop out the seeds. Cut wedges, then cut the flesh part away from the skin.
Divide the wedges amongst the plates and drape with the prosciutto slices. Serve with chilled white wine.