Prosciutto di Parma Cantalupi

Serves 4 as a appetizer or 2 as a salad lunch side

Prosciutto di Parma Cantalupi

This recipe takes a classic Italian dish and elevates the flavor intensity by adding Parmigiano-Reggiano. Simply prepared, it makes for an easy appetizer or side to a salad lunch. Each bite of the saltiness from the prosciutto and cheese with the sweetness of the melon transports one to a small outdoor Italian café.

The key to maximum flavor is to use a pre-sliced, quality prosciutto such as Volpi or Beretta. The thin slices required for a quick sear simply are not attainable by slicing from a ham section at home. The cheese needs to be a Parmigiano-Reggiano or Parmigiano-Romano. For sweetness, select the ripest cantaloupe your can find in the market.

One quarter of a medium sized cataloupe
4 slices Prosciutto
4 t Parmigiano-Reggiano or Parmigiano Romano cheese

Flavor Tier 1

Slice cantaloupe into 4 slices.

Flavor Tier 2

Spray griddle with cooking oil and heat to 400°. Place prosciutto on griddle and sear for 1 minute. Turn.

Flavor Tier 3

Sprinkle 1 teaspoon cheese on each slice. Cook 1 minute or until cheese begins to melt. Remove to a platter.

To Serve

Tightly wrap one slice of prosciutto, cheese side out, around one slice of cantaloupe. Place on platter and serve.