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Melon and prosciutto
Melon and prosciutto

Melon and prosciutto

Preparation 10 minutes
Cooking time none
Servings 4

Ingredients

  • 1 cantaloupe, ripe and firm (or 1 honeydew melon)
  • 12 thin slices, about 170 g (6 oz), of prosciutto
  • 300 ml (1 1/4 cup) baby arugula
  • 30 ml (2 tbsp) olive oil
  • 3 lemons, cut into wedges
  • Ground black pepper

Preparation

  1. Cut the melon in half, remove all the seeds, and cut into 12 equal pieces.
  2. Remove the peel with a sharp knife.
  3. Wrap each piece with one slice of prosciutto.
  4. Place arugula in the centre of each plate.
  5. Add 3 quarters of melon around the arugula.
  6. Sprinkle with a bit of olive oil.
  7. Garnish with a lemon wedge, and sprinkle with some freshly ground pepper.
  8. Serve chilled.

Tip:

If you like the look of the cantaloupe better with the peel, remove the fruit carefully and wrap it with a slice of prosciutto before placing it back on its peel. The best of both worlds!

Availability in stores