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Prosciutto with Fresh Fruit

Salty prosciutto paired with sweet melon is a refreshing appetizer. Serve the melon sliced in wedges or cut into small pieces with toothpicks for a bite-size starter. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

  • Servings: 8
  • Yield:
Prosciutto with Fresh Fruit

Source: Mad Hungry, February 2011

Ingredients

  • 1 medium-size ripe melon, peeled and cut into 8 wedges, 8 figs, or 8 halved peaches
  • 2 limes or lemons, 1 cut in half, 1 cut in 8 wedges for garnish
  • Freshly ground black pepper (optional)
  • 1 pound prosciutto, best quality, thinly sliced

Directions

  1. Cut the fruit into the desired size. Squeeze the halved citrus over all the fruit. Crack freshly ground pepper over it, if desired. Place a piece on each plate and lay the prosciutto over each piece of fruit, cutting to size if necessary. Serve a wedge of citrus on the side.

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