The first time I had melon with prosciutto was at Zingerman’s Deli in Ann Arbor, MI. I was helping cook a Spanish inspired dinner. And it wasn’t my thing. I wanted sweet and savory and not a combination. I’ve grown out of it. Now every summer when I can smell the melons from a mile away, I get some ham or cheese or even salted butter to dot on the wedges.
- something salty, shaved thinly
- melon, cut into wedges
- Lay the melon on the plate or platter
- Sprinkle the salty element over the melon