Prep 10 mins
Cook 0 mins
I believe this is a traditional appetizer. I've had it at a couple Italian restaurants. The salt of the prosciutto and the sweet melon go well together.
- Cut the melon into half, then half again.
- Cut each quarter into three "boats".
- Remove the rind.
- Wrap a piece of prosciutto on each boat.
- Serve immediately.
This is a very common and delicious Italian appetiser. Best served when melons are at their peak, juicy and sweet. When we got to the Italian alps every summer, we often have just this for lunch along with a glass of prosecco (sparkling wine).