No, it’s not Friday. We’re just getting an early start to kick off Cantaloupe Weekend! Maryland’s Eastern Shore muskmelons are coming into full season about now and you might be lucky enough to get some, Maryland-grown or not, for your upcoming 4th of July dock party. Today I’m going to show you the Italian classic, Cantaloupe Wrapped in Prosciutto, or Prosciutto e Melone. It’s very self-explanatory; 2 ingredients are all you need. Perfect to throw together on a hot summer day in the cockpit.
Prosciutto e Melone
Jump to Recipe1/2 cantaloupe
8 thin slices of Prosciutto
Mint for garnish (if desired)
Cut the melon in half lengthwise. Spoon out the seeds from one half, then cut into 8 narrow slices. Remove the rind from the slices with a sharp knife.
The Prosciutto is typically not long enough to wrap sufficiently around one slice so I cut the Prosciutto in half lengthwise and used the two pieces to wrap around one slice of melon. Lay on a serving platter and sprinkled fresh minced mint on top.
I would imagine Italians serve these in a civilized manner with forks and knives on individual plates, as they don’t lend themselves well to finger food. But we are pirates, and we are sailing. So with one hand for the melon and one hand for the ship (or in Linnea’s case, to hold a glass of wine!) we will make do.
Check in with Galley Pirates tomorrow morning as Pirate Kristin will have an exotic Middle Eastern cantaloupe salad, along with my favorite, a cantaloupe cocktail! Saluti, Matey!
Prosciutto e Melone
Ingredients
- 1/2 Cantaloupe, cut in half lengthwise
- 8 slices Prosciutto, sliced thin
Instructions
- Cut the melon in half lengthwise. Spoon out the seeds from one half, then cut into 8 narrow slices. Remove the rind from the slices with a sharp knife.
- The Prosciutto is typically not long enough to wrap sufficiently around one slice so I cut the cut the Prosciutto in half lengthwise and used the two pieces to warp around one slice of melon. Lay on a serving platter and sprinkled fresh minced mint on top if desired
Notes
