This vibrant summer appetizer harmonizes sweet and savory flavors. The nutty Grana Padano cheese echos the salty punch of prosciutto, while the sumptuous melons add sweet notes. Garnished with mint, this dish is delicately refreshing and healthy.
- Shave off ribbons of cantaloupe and honeydew onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife.
- Toss gently with pepper, lime juice and mint
- Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano.
- Garnish with cracked black pepper and fresh mint sprigs, if desired.
This appetizer is simply elegant. It will wow your guests with the contrasting salty and sweet flavors. So grab a fork and enjoy.
Recipe inspired by Cooking Light July 2007 Recipe featured on Pretty in Pistachio (click) for the best summer fruit salads. Check out her website!