Summer Melon and Prosciutto

Our S.I.N. Rosé is a wonderful complement to the sweet melon and salty cured meat of this refreshing Italian summer classic.


  • 1 ripe cantaloupe
  • 12 thin slices of prosciutto, halved lengthwise
  • salt to taste


  • 1Cut melon into 12 wedges, then halve wedges till you have about 24 pieces. Remove skin and seeds. Lightly salt the melon wedges and wrap with cut prosciutto pieces.
  • 2Artfully arrange pieces on your favorite platter, drizzle with Trefethen olive oil, and enjoy!

Other recipes you will enjoy

  • Grilled Stone Fruit and Prosciutto

  • Salted Cucumber with Pickled Ginger