Cantaloupe & Prosciutto with Honey and Cracked Black Pepper
Late-summer sigh in edible form. Juicy cantaloupe slices draped in salty prosciutto, glossed with a drizzle of honey and a punch of cracked black pepper. No stove, no sweat
Ingredients
- 1 ripe cantaloupe about 3 lbs, halved, seeded, and sliced into wedges
- 4 oz thinly sliced prosciutto
- 1 –2 tablespoons honey
- Freshly cracked black pepper to taste
Instructions
- Slice cantaloupe into slim wedges and arrange on a platter.
- Gently drape each wedge with a ribbon of prosciutto.
- Drizzle with honey — go slow, let it glisten.
- Finish with a few generous turns of cracked black pepper.
Notes
You want a cantaloupe that gives a little when pressed — overripe is better than under.
• Sub thinly sliced speck, jamón, or even smoky turkey if prosciutto isn’t your thing.
• Toddler-friendly tip: serve the cantaloupe plain on the side, or cut into cubes.
• For apéro energy, serve with a chilled white or rosé, a fan on high, and a playlist that feels like linen curtains in the breeze.
• Sub thinly sliced speck, jamón, or even smoky turkey if prosciutto isn’t your thing.
• Toddler-friendly tip: serve the cantaloupe plain on the side, or cut into cubes.
• For apéro energy, serve with a chilled white or rosé, a fan on high, and a playlist that feels like linen curtains in the breeze.