During the summer, I'm sure you'd much rather be spending your time outside than in the kitchen. So if you need a quick appetizer for your next get together that requires no cooking, I've got the perfect one for you.
Prosciutto e Melone...aka prosciutto and melon. The pairing of the salty dry-cured ham and the sweet fruit is just divine.
What I do is pull apart paper-think slices of prosciutto and lightly lay them in a mound on a platter. Then slice up either cantaloupe or honeydew and arrange around the prosciutto. I like to do it this way rather than wrapping each melon slice because it can sit out longer. When you wrap the melon with the prosciutto, the salt breaks down the melon and you can end up with a watery mess rather quickly. It is SO easy and incredibly delicious with a glass of prosecco or white wine.
** Note: Cantaloupe is in season starting in June throughout the rest of the summer and honeydew is best in late July/early August through September.