Prosciutto with Marinated Melon

Serves eight to ten.

by Craig Stoll
from Fine Cooking
Issue 59
Last Edit Date: 6/17/2011 3:05:23 PM

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1 medium (4-lb.) ripe honeydew melon (or any kind of melon except watermelon)
Juice of 1/2 lime
1/2 tsp. crushed red chile flakes
1/4 tsp. kosher salt
4 mint leaves, torn into small pieces
6 oz. paper-thin slices prosciutto di Parma or prosciutto San Daniele
1 Tbs. extra-virgin olive oil

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 thick. Gently toss the melon in a bowl with the lime juice, chile flakes, salt, and half of the mint. Arrange on a platter, drape the prosciutto on top, and drizzle with the olive oil. Sprinkle with the remaining mint and serve immediately.

nutrition information (per serving):
Size : based on ten servings; Calories (kcal): 90; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 1; Protein (g): 7; Monounsaturated Fat (g): 2; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0.5; Sodium (mg): 690; Cholesterol (mg): 15; Fiber (g): 1;

Photo: France Ruffenach

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by acclimbs, 7/5/2009This was so easy and quick. It was the star appetizer. I will definitely use this recipe more than a few time. The flavor of the lime and chili pepper gave the dish just the extra kick. Picking a ripe melon also really helps too.

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