Prosciutto and Melon - Edible Santa Barbara and Wine Country

Tablescape with a plate of prosciutto and melon artfully arranged.

Ingredients

1 small melon, cantaloupe or honeydew, chose the most flavorful you can find
3-4 ounces prosciutto, thinly sliced

Instructions

Quarter the melon, scoop out the seeds and slice into wedges. Remove the skin and wrap slices of prosciutto around the middle of each wedge, leaving the ends exposed. Arrange on a plate and serve.

Notes

Some optional garnishes include a drizzle of olive oil (plain or lemon infused) and some freshly ground black pepper. The prosciutto is salty enough on its own, but those with a salt tooth won’t mind a sprinkling of coarse sea salt. A few basil leaves or microgreens for garnish will add a touch of green. And for a little extra indulgence, serve with a dollop of soft, fresh sheep-milk ricotta.

Nutrition