Prosciutto Di Parma With Agrodolce Melon
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 slightly firm cantaloupe, peeled, seeded, and diced finely
  • 1 cup water
  • 1/2 cup white balsamic vinegar
  • 1/2 cup white sugar
  • 1/2 cup currants
  • 16 paper thin slices prosciutto di parma*
  • 16 large arugula leaves, for garnish
Directions
  1. Place the melon in a mixing bowl and place in the refrigerator for 1 hour to chill.
  2. In a small saucepan, slowly heat the water, vinegar, sugar, and currants. Bring to a boil and let the sugar dissolve. Pour the warm mixture over the cantaloupe. Let cool to room temperature.
  3. Place the sliced prosciutto on a platter. Drain the liquid from the melon. Spread the melon down the center of the platter and garnish with the arugula leaves. Serve immediately.