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    Home » Recipes » Appetizer Recipes

    Melon and Prosciutto Salad with Parmigiano-Reggiano

    Modified: Dec 1, 2019 · Published: Jun 9, 2010 by Ashley

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    This is an easy and impressive starter course. The sweet and salty combination is wonderful. I used only cantaloupe, because the honeydew melon that I picked up didn't look too great on the inside. I can only imagine it being better with both melons. I really liked the slight bit of spice from the black pepper. This is a refreshing, summery twist on the classic cantaloupe wrapped in prosciutto appetizer.

    Cantaloupe and prosciutto on a plate with shaved Parmesan.

    Melon and Prosciutto Salad with Parmigiano-Reggiano
    Cooking Light July 2007

    This colorful appetizer would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto.

    Yield: 8 servings (serving size: about ¾ cup)

    3 cups (½-inch) cubed honeydew melon (about ½ medium melon)
    3 cups (½-inch) cubed cantaloupe (about 1 medium melon)
    2 tablespoons thinly sliced fresh mint
    1 teaspoon fresh lemon juice
    ¼ teaspoon freshly ground black pepper
    2 ounces thinly sliced prosciutto, cut into thin strips
    ½ cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
    Cracked black pepper (optional)
    Mint sprigs (optional)

    Combine first 5 ingredients, tossing gently. Arrange melon mixture on a serving platter. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

    Wine note: I adore the sweet-salty-herbal flavor of this salad. It's so refreshing and so summery. A good wine partner should exude the same characteristics. While you could opt for an Italian pinot grigio, I find a fuller-bodied California pinot grigio works even better, especially given the full flavors of the prosciutto, mint, and Parmigiano. A great choice: Estancia Pinot Grigio 2005 (California), $12. --Karen MacNeil

    Nutritional Information:
    Calories: 87 (30% from fat) Fat: 2.9g (sat 1.5g,mono 0.5g,poly 0.1g) Protein: 5.3g Carbohydrate: 11.1g Fiber: 0.6g Cholesterol: 11mg Iron: 0.4mg Sodium: 271mg Calcium: 94mg

    MacGourmet Rating: 4 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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