It must be the Italian in me, but I love the pairing of cantaloupe and prosciutto together. I think it's the combination of the sweetness from the melon and the saltiness of the meat. I also really like the fact that together, they make a quick, tasty, and healthy snack.
Prosciutto and melon are a common component of antipasto plates. Click the title of this post or the "read more" link to find out more.
Other common components of an antipasto plate might include olives, bocconcini (which are little balls of fresh mozzarella cheese), other cured meats like mortadella, capicola, or salami, bread, or bruschetta. Antipasto plates are typically very small, almost like an appetizer. They are the official start of a multi-course Italian meal.
However, you can enjoy your own antipasto without all the fanfare and the 5 courses that follow it. I often assemble various antipasto-type fixings to put together a small snack or a quick lunch. Actually, one of my favourite lunches is a little bit of olives, prosciutto, cheese, bread, and melon.
Today I decided to keep it simple and use up some of the fresh cantaloupe that is currently in season right now, and some of my parents' homemade prosciutto.
Prosciutto Wrapped Cantaloupe Cubes
- Cantaloupe melon, cubed
- Thin slices of prosciutto
- Wrap each melon piece with a slice of prosciutto.
- You can serve them right away, but it actually tastes better if you leave them in the fridge for 15-30 minutes, so that the saltiness from the prosciutto has time to seep into the cantaloupe.