Prosciutto and Melon
Farmer's markets teem with ripe, juicy melons, such as cantaloupe, honeydew and muskmelon. Their sweet flavours pair well with thin curls of prosciutto crudo, an uncooked air-cured ham that has been made in Italy since Roman times. Look for small chunks (usually plain or picante) at Italian butcher stalls and either slice it yourself or have them shave some for you.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 64 |
| pro | 5 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 285 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 29% |
| vit C | 52% |
| folate | 9% |
-
Half large cantaloupe, Half honeydew or muskmelon (or combination)
6 oz (175 g) thinly sliced prosciutto
Preparation:
Remove skin and seeds from melon; slice into wedges. Wrap each wedge in prosciutto. (Or arrange melon on platter and scatter with proscuitto.)
Source
Canadian Living Magazine: August 2007
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