Prosciutto & melon with parmesan

Prosciutto & melon with parmesan


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Orange-fleshed melons supply plenty of vitamin C and beta-carotene.

Janet Mitchell

Serves: 6 

  • 1 rockmelon (1.2kg)
  • 12 thin slices prosciutto (125g)
  • 1/2 cup shaved Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper

Preparation:15min  ›  Ready in:15min 

  1. Halve and seed the rockmelon and cut into 12 wedges. Drape each wedge with a thin slice of prosciutto and top with a little Parmesan.
  2. Drizzle the oil over the top and serve with a little freshly ground pepper.

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