Prosciutto with Marinated Melon

Prosciutto with Marinated Melon
Photo by France Ruffenach


  • Juice of ½ lime
  • 4 mint leaves, torn into small pieces
  • 1 Tbs. extra-virgin olive oil
  • ¼ tsp. kosher salt
  • 6 oz. paper-thin slices prosciutto di Parma or prosciutto San Daniele
  • 1 medium (4-lb.) ripe honeydew melon (or any kind of melon except watermelon)
  • ½ tsp. crushed red chile flakes

Cut off the stem and blossom ends of the melon. Stand the melon on one cut end and slice off the remaining rind. Cut the melon in half lengthwise from stem to blossom end and scoop out the seeds. Halve each melon half, so that you have four long wedges. Slice the wedges crosswise about 1/4 inch t...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network