Prosciutto with Marinated Melon

Prosciutto with Marinated Melon
Photo by France Ruffenach


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

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


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