Prosciutto & melon with parmesan
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Orange-fleshed melons supply plenty of vitamin C and beta-carotene.
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
- 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.
- Drizzle the oil over the top and serve with a little freshly ground pepper.
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