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  • Serves: 6 Servings

Proscuitto with Melon Ribbons

  • Recipe Submitted by on

Category: Italian, Brunch

 Ingredients List

  • 8 lg Prosciutto Slices; very
  • -thinly sliced*
  • 1 lg Wedge Of Ripe Cantaloupe;
  • -peeled
  • 1 lg Wedge Of Ripe Honeydew Or
  • -Casaba Melon, peeled
  • 2 tb Extra Virgin Olive Oil
  • 8 Leaves Italian Flat-Leaf
  • -Parsley


Arrange prosciutto slices in single layer on very large platter, covering
surface of dish. With potato peeler, peel off shavings of melon, making
thin melon ribbons, or, if using Japanese mandoline, cut paper-this slices
of melon. Drape melon slices over prosciutto. Drizzle whole platter with
extra-virgin olive oil. Scatter parsley leaves over top.

Makes 6 servings

NOTE: A Japanese mandoline, available at well-stocked Asian markets, in a
handy slicing machine that makes very thinly sliced or matchstick

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