Instructions
- Cut the cantaloupe in half and remove the seeds.
- Slice each half into 6 equal wedges and peel off the skin.
- Wrap each melon wedge with a slice of prosciutto, covering the melon partially while leaving some parts exposed.
- Arrange the wrapped slices on a platter.
- Garnish with fresh mint leaves if desired.
- Drizzle with balsamic glaze for an added touch of flavor (optional).
- Serve chilled or at room temperature.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving