Italian

prosciutto-wrapped melon with
mint and white balsamic vinegar
S e r v e s 8
1 ripe cantaloupe
2 Tbs. very thinly sliced fresh
mint leaves
1/2
tsp. freshly ground black
pepper
2 to 3 tsp. white balsamic
vinegar
6 oz. very thinly sliced
prosciutto, preferably
imported
This riff on a classic Italian hors d’oeuvre is a great way to start any
gathering. You can assemble it up to 2 hours ahead, if you like, but the
mint will darken a bit.
1. With a sharp knife, trim the peel from the melon. Cut it in half lengthwise and
scoop out the seeds. Slice one of the halves lengthwise into slender wedges,
and then cut the wedges in half crosswise. (Wrap and save the other melon
half for another use.)
2. Put the melon wedges in a medium bowl and toss them with the mint,
pepper, and vinegar to taste—the sweeter the melon, the more vinegar you
can use. Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap
a strip or two around each piece of melon. Arrange the wrapped melon on
a serving platter. If making ahead, cover with plastic and refrigerate until ready
to serve. —Jennifer Armentrout
PER SERVING: 70 CALORIES | 7G PROTEIN | 7G CARB | 2.5G TOTAL FAT | 1G SAT FAT |
0G MONO FAT | 0G POLY FAT | 15MG CHOL | 580MG SODIUM | 1G FIBER
16 s ta r t e r s , s a l a d s & s o u p s