Melon and Prosciutto

The Italian classic.

Feeds 4 – 6


1 small ripe cantaloupe

8 slices prosciutto

A few small basil leaves

Good quality extra virgin olive oil

Salt and pepper


Halve the cantaloupe and use a spoon to scoop out the seeds. Slice into moons and carefully remove the rind. Arrange the slices casually – some standing up, some lying on the side – either on one big platter or board, or on individual plates. Artfully drape over the slices of prosciutto, then sprinkle lightly with salt, grind over some pepper and drizzle lightly with olive oil. Sprinkle over a scant few basil leaves – less is more, here – and serve within an hour or so.

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