ROCKMELON (CANTALOUPE) WITH PROSCIUTTO
A timeless appetizer that effortlessly blends the sweetness of ripe cantaloupe with the savory richness of fine prosciutto. Served on the melon's rind, this dish offers an elegant and refreshing start to any meal. Perfect for gatherings where simplicity meets sophistication.
Ingredients
- 1 ripe rockmelon cantaloupe
- 8 rashers of very finely shaved prosciutto
Instructions
- Cut the rock melon in half and, using a dessert spoon, scrape away the seeds from the middle of each half and discard.
- Slice each half into half, and then half again, so that you have 8 slices.
- Take each slice and, using a paring knife, carefully slice the melon away from the rind, leaving about an inch uncut at one end – this makes it easy to eat the melon, while ensuring it doesn’t fall off the rind.*
- Put 4 serving plates on the counter, and place 2 slices on each plate. Then drape a rasher of prosciutto over each piece to serve.
Notes
*You can, of course, cut away the whole rind if you prefer, however it's quite nice to serve the melon on the rind.
Nutrition
Calories: 114kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 11mgSodium: 147mgPotassium: 248mgFiber: 1gSugar: 11gVitamin A: 4673IUVitamin C: 15mgCalcium: 13mgIron: 1mg
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