Prosciutto e Melone
This classic Italian Prosciutto e Melone 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 appetizer 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), paleo and whole30 diets.
Prep Time20 mins
Total Time20 mins
- 1/2 Cantaloupe sliced into 12 pieces, rind removed
- 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.
- Make sure to slice it paper thin. If it’s cut too thick then it will be tough.
- Use ripe, in-season cantaloupe. This appetizer is all about the contract of salty and sweet so you really need the cantaloupe to be super ripe.
Serving: 1piece | Calories: 41kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 57mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 778IU | Vitamin C: 8mg | Calcium: 2mg | Iron: 1mg