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.
Ingredients
- 1 ripe cantaloupe
- 12 thin slices of prosciutto, halved lengthwise
- salt to taste
Procedure
- 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!
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