As promised last week, here’s my “recipe” for cantaloupe and prosciutto, or in this case “prosciutto,” which was really a Pennsylvania smoked country ham. This is a fantastic easy appetizer, but please only make this with in-season, ripe cantaloupe, otherwise it will not taste very good! I think this month’s recipes might start getting more and more lo-fi, since the wedding is just over a month away, and there are a lot of details to finalize. We went out to Connecticut to visit our officiant and go over the ceremony this weekend, and on our way home, we drove over to Storm King Art Center—it was so amazing! Here are a few pictures:
Since those + the food pic just spoke 3,000 words between them, I’ll go ahead and end this post right here before I’ve written a novel.
Cantaloupe & Prosciutto
- very ripe cantaloupe, seeded, peeled, and cut into thick wedges (two wedges per person)
- thinly sliced prosciutto, one slice per melon wedge (I used a local Pennsylvania prosciutto-style country ham, which was very difficult to slice thin!)
