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

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