Prosciutto di San Daniele e Melone

From the hills of Friuli-Venezia Giulia, Prosciutto di San Daniele brings sweet-salty elegance when draped over chilled melon wedges. This no-cook classic needs little more than ripe cantaloupe and a whisper of pepper or olive oil.

Serves 4 · 10 min prep

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 8 oz Prosciutto di San Daniele, thinly slicedDeli
• 1 ripe cantaloupe or similar melonProduce
• optional black pepperSpices
• optional drizzle extra-virgin olive oilPantry

Instructions

1. 1Chill the prosciutto; cut melon into wedges, seed, and remove rind.
2. 2Drape silky prosciutto over melon at the table.
3. 3Optional grind of pepper or drop of oil—restraint is elegant.
4. 4Serve as antipasto with chilled wine.