While studying art in college for a year in Italy, I discovered the classic Italian antipasto, Prosciutto e Melone (prosciutto and melon). It couldn’t be simpler or tastier on a warm summer evening before dinner! I suggest enjoying it with a Campari aperitif (like Campari and soda) or a glass of chilled Rosé wine. In Italy, the melon slices are cut large, as above, but for parties I like to prepare bite sized cubes of melon wrapped in prosciutto (and a little toothpick to hold each together). Buon Appetito!
by Erin Gleeson for The Forest Feast
(via abouteverythingandme)
Easy and tastefull!
Had some of this while dining al fresco with some lovely friends last friday :) Life is good!
I want to have a party with this for the menu before summer is over.
Favorite.
this was one of my favorites. the saltiness of the prosciutto, the cloying sweetness of the melon… perfect.