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
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.