Prosciutto and Melon Salad

Prosciutto and Melon Salad

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The folks at Volpi's make a superbly simple roll-up of fresh mozzarella, fresh basil, and their amazing prosciutto, which they call rottola. It inspired us to see how we could dress up Italian meats for a party.


1 large cantaloupe, halved lengthwise, seeds removed
8 thin slices prosciutto, torn into strips
2 tablespoons Italian (sweet) vermouth or cream sherry
Fresh mint leaves for garnish


Cut the melon into wedges, then carve away the rind.

Arrange the melon wedges on a platter. Lay prosciutto strips over melon wedges. Drizzle vermouth over the prosciutto and garnish with mint leaves. Serve immediately.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

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