Delicious served with rustic, country-style bread.
1 ripe cantaloupe or honeydew melon
16 very thin slices of Prosciutto di Parma or Prosciutto di San Daniele (approx. 1/2 pound)
Cut top and bottom off of melon, then stand it upright on one of the cut ends.
With your knife, peel off rind from top of melon to bottom. When
melon is completely peeled, slice it in half. Scoop out seeds using a
spoon, then discard.
Cut each half into 8 crescent-shaped wedges, lengthwise.
Wrap middle of each wedge of melon with a slice of prosciutto. Fan out on a platter and serve.
(without bread) Per serving (about 3oz/95g-wt.): 90
calories (25 from fat), 3g total fat, 1g saturated fat, 20mg
cholesterol, 770mg sodium, 7g total carbohydrate (1g dietary fiber, 6g
sugar), 9g protein