The easiest Italian plate to prepare, prosciutto and melone has become increasingly popular in recent years. How could it not? The pairing of sweet melon and salty ham was a genius idea!
Plus, there’s minimal prep time in the kitchen, it’s diet friendly and then there’s that oh so savory salty/sweet combination. Hmm-mmmm, that’s good!
Although it could also be plated as a second course in the Italian meal order scheme, it is usually served at the beginning as an appetizer because it facilitates in the digestion of a big meal. In addition, there are nutritional health benefits to this dish.
The melon, which is low in simple sugars, is made up mostly of water and fibers. The prosciutto is nutrient rich with noble proteins and B vitamins. It’s a two for one deal! A tasty, salty sweet dish that is also good for you. Another mediterranean diet phenomenon. Simple, fresh and makes a good impression with dinner guests.
To prepare Prosciutto and Melone, keep the melon, or cantaloupe, depending on the season, cool until ready to prepare and serve. Cut it in half and make sure it’s sweet and ripe. Remove all the seeds, scraping them away with the help of a spoon. From each half, make 4 or more slices. Remove the skin and rind, making sure there are no green parts left. Arrange a couple of slices on the plate, place the prosciutto over the center and serve.