Melon and Prosciutto with a Twist - Food Gardening Network
Savor the flavor of Italy with this classic melon and prosciutto appetizer. If you make extra, you can call it lunch.
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Cooking tools:
- Chef's knife
- Cutting board
- Toothpick
Ingredients
- 1 pound prosciutto, finely sliced
- 1 large melon (cantaloupe is traditional), cut into bite-size cubes
- 1/2 cup chopped fresh mint leaves (or basil, if you prefer)
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