• Liz Talley - Urban Graze

Cantaloupe with Prosciutto

In the 1970's, I had a version of this combination as a first course in a New York Italian restaurant, (the sort that keeps signed photos of Liza Minelli and other famous Italian regulars on the wall), while on a business trip and loved it. Pairing rich, salty meat, and cool, sweet melon makes it a winner. You can substitute the prosciutto with very thinly sliced smoked ham, and add a little salt if need be. Serve with a roll or baguette slice for a light lunch.

Thin wedges of cantaloupe, rind and seeds removed

Bite-sized ribbon strips of prosciutto

Snipped mint

Black pepper

Olive oil

Arrange the cantaloupe on serving plates. Scatter with strips of prosciutto and snipped mint, sprinkle with a turn of black pepper, and drizzle with olive oil.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#salad #side

Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now