Cantaloupe and Prosciutto is a classic recipe that you’ll find on a lot of charcuterie platters. It takes a simple fruit and cured meat to another level. It’s easy to pull together and perfect for hot days where you need to get out of the kitchen quickly.
Prosciutto is one of my son’s favorite snacks. He’ll pass up the typical toddler snacks in favorite of this cured meat any day. My Italian mother is very proud.
I can’t find organic prosciutto, well, anywhere. However, I do purchase Trader Joe’s brand as it only contains salt and ham. No other chemicals or additives make me feel a little more comfortable giving it to my son. I still think this is better than the typical sugar and chemical filled snacks you find on a typical western diet.
I always strive to give the best quality meats and vegetables to my family but I’m also realistic. Super high quality food, especially meat can be cost prohibitive so you really need to do what’s financial responsible and practical for you to do. The key is making smart compromises and not to get overwhelmed. The Autoimmune Wellness Podcast had a great episode that talked about eating ‘Real Food on a Budget.’ They discussed how to prioritize foods with a limited budget. It’s super helpful if that’s something you struggle with while trying to sustain an AIP lifestyle.
Cantaloupe and Prosciutto
This classic Cantaloupe and Prosciutto recipe looks really impressive, tastes great and you don’t need to turn on the oven. One cantaloupe could also serve a crowd so keep this in mind for your next pool party. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), and paleo diets.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
1/2 Cantaloupe, sliced into 12 pieces
12 Prosciutto slices (paper thin)
Wrap each piece of cantaloupe with a slice of prosciutto.
Serve alone as an appetizer or with berries, other meats and veggies as part of a charcuterie platter.
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