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
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.