Cantaloupe with Prosciutto and Pistachios

This incredibly simple accompaniment perfectly marries salty and sweet. If you have access to ripe cantaloupe, this is a great way to serve it alongside a simple meal such as soup.

  • 1/4 cup shelled salted pistachios
  • 8 large wedges cantaloupe, rind removed
  • 8 thin slices prosciutto

  • Place the shelled pistachios in a small bag plastic bag. Crush them with a meat mallet, using a light touch so you have a combination of larger chunks and finely chopped smaller bits.
  • Wrap each wedge of cantaloupe with once slice of prosciutto around the middle. Line the wrapped cantaloupe slices on a platter and sprinkle with the crushed pistachio nuts. Serve immediately.

Preparation time: 10 minute(s)

Number of servings (yield): 4


One response to “Cantaloupe with Prosciutto and Pistachios”

  1. Rose Marie McMahon says:

    Alicia – My family had a restaurant in PA and each dinner was an 8 course meal (at least). Melon and prosciutto was standard fare and I still serve it at home as my “go to” appetizer.

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