It's so pretty and festive, we love to serve melon with prosciutto as an appetizer on Easter Sunday.
Cantaloupe is always refreshing no matter how you serve it. It's low calorie and loaded with vitamins and minerals, and it is a healthy way to start any meal. We love this dish at gatherings, because the ease of preparation makes it perfect for entertaining! Just serve it chilled and let everyone help themselves.
Sweet Melon with Prosciutto di Parma
- 2 fresh Cantaloupes - ripe
- 1/4 pound Prosciutto di Parma
Cut cantaloupes into halves. Scoop out and discard seeds.
Then cut into slices, gently remove skins from each slice.
Transfer melon slices to a large serving platter.
Lay one or two slices of prosciutto on top of each slice.
Serve immediately, or set platter aside in a cool place, up to 20 minutes before serving.
Cover with clear wrap and refrigerate up to 1 hour before serving. Enjoy!
Serves 12 to 16