Prosciutto e Melone Serves 4 to 6 Ingredients ½ cantaloupe melon, sliced into ¼-inch pieces, seeds and skin removed 8 to 10 slices of Prosciutto (the packaged variety comes pre-sliced; if ...

What's great about prosciutto and melon is that any meat or melon alternative works fine in a pinch. Melons like honeydew and even watermelon are fine to use if you don't have cantaloupe on hand.

Cantaloupe with prosciutto, or as the Italian called it prosciutto e melone. The epitome of starters. Fresh and chilled, sweet cantaloupe with salty Italian prosciutto. My mouth is watering just ...

A salty, nutty, delicately fatty sheet of prosciutto draped around a wedge of honeyed, fragrant melon is an exquisite example ...

Wrap each piece of melon with one half of a prosciutto slice. Refrigerate until right before serving. Drizzle with reduced balsamic vinegar. The recipe serves 8 to 12.

Seal bag and refrigerate for at least 30 min. Drain melon and discard marinade. Thread melon onto toothpicks followed by a folded slice of prosciutto and a slice of gorgonzola.

(The rolls can be tightly wrapped in plastic at this point and refrigerated for up to 2 days, or frozen for up to 3 months, before cooking. If frozen, thaw in the refrigerator before slicing.) ...

It isn’t officially summer until you’ve eaten a juicy wedge of watermelon. Or a piece of prosciutto-wrapped cantaloupe. Or ...

The Culinary Institute of America Dec 16, 2016 Dec 16, 2016 0 ...

3 cups seeded, peeled honeydew melon cut into chunky cubes 8 thin slices (2 ounces) San Daniele prosciutto ½ pound fresh mozzarella, cut into bite-size pieces Handful small, tender basil leaves ...