New This Month

Melon with Prosciutto, Salt, and Pepper

In this easily-thrown-together dish, melon and prosciutto need nothing more than salt and pepper to enhance their natural flavors.

  • Servings: 6

Source: Martha Stewart Living, July 2007


  • 6 melon wedges (about 2 inches thick), such as honeydew, cantaloupe, or Charentais
  • 12 thin slices prosciutto di Parma
  • Coarse sea salt (preferably fleur de sel) and freshly ground pepper


  1. Arrange melon on a serving platter or plates. Drape 2 slices of prosciutto over each wedge. Place small mounds of salt and pepper on platter for sprinkling.

Reviews Add a comment