| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Brunch, Italian, To post | 6 | Servings | |
INGREDIENTS
| 8 | lg | Prosciutto Slices; very thinly sliced* |
| 1 | lg | Wedge Of Ripe Cantaloupe; peeled |
| 1 | lg | Wedge Of Ripe Honeydew Or Casaba Melon, peeled |
| 2 | tb | Extra Virgin Olive Oil |
| 8 | Leaves Italian Flat-Leaf Parsley |
INSTRUCTIONS
Arrange prosciutto slices in single layer on very large platter, covering surface of dish. With potato peeler, peel off shavings of melon, making thin melon ribbons, or, if using Japanese mandoline, cut paper-this slices of melon. Drape melon slices over prosciutto. Drizzle whole platter with extra-virgin olive oil. Scatter parsley leaves over top. Makes 6 servings NOTE: A Japanese mandoline, available at well-stocked Asian markets, in a handy slicing machine that makes very thinly sliced or matchstick vegetables. Palm Beach Post 08/18//97 billspa@icanect.net Posted to MC-Recipe Digest V1 #788 by Bill Spalding <billspa@icanect.net> on Sep 18, 1997
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