Prosciutto Wrapped Melon with ‘The Author’

Prosciutto Wrapped Melon

Courtesy of Bailey Downing, Director of Member & Guest Services

Serves 4

Ingredients

1 cantaloupe
2 tablespoons fresh mint leaves, thinly sliced
½ teaspoon black pepper, freshly ground
2-3 teaspoons white balsamic vinegar
6 ounces thinly sliced prosciutto

Directions

With a sharp knife, trim the peel from the melon. Cut melon in half, lengthwise and scoop out the seeds. Slice one of the halves lengthwise into slender wedges, cut the wedges in half crosswise. (Wrap and save the other melon half for another use.)

Put the melon wedges in a medium bowl and toss them with the mint, pepper, and vinegar to taste (the sweeter the melon, the more vinegar you may want to use). Tear the prosciutto lengthwise into 1 to 2 inch wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter. If making ahead, cover with plastic and refrigerate until ready to serve.