Prosciutto-wrapped Melon

1 08 2013

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No… this isn’t that amazingly creative.  Nor does it take that much work.  But if you want to show up to a party and have everybody rave, make this.  But here’s the catch… you need to use Italian cantaloupe.  It’s not hard to find anymore, and it can be named Tuscan.  But the sweetness puts that old traditional cantaloupe to shame.

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You can either dice the cantaloupe like I have done, or just leave in big slices.  I prefer a high proscuitto-to-cantaloupe ratio,

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