Thursday, 8 September 2011

Prosciutto e Melone - Rockmelon and Prosciutto Appetizer

This is a great combo because the rockmelon and the prosciutto complement each other (salty and sweet.)

I bought Australian made prosciutto, which was a lot cheaper than the Italian one…the difference is that the Italian one was probably less salty than the Aussie, but I didn’t think it was enough to justify the difference in price. I do not recommend using the Spanish prosciutto because it is cured differently and has a different consistency.


1 rockmelon
1/2 kilo of prosciutto (Australian or Italian)

First slice ¾ of a rockmelon into long strips and remove the skin. Then cut the slices in half because it can be overwhelming to eat a whole piece at a time.

Once you have all of your rockmelon ready and your thinly sliced prosciutto laid out, you roll the prosciutto onto the rock melon and voila, your done!

Easy and delicious!!!

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