Honeydew Melon Prosciutto Appetizers
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
To serve this delicious first course have melon chilled. Cut in slender
pieces. Pare and remove seeds. Serve on chilled plates. Lay paper-thin
slices of the Italian ham called prosciutto diagonally across the melon.
Eaten with knife and fork, the two together are especially refreshing
in flavor and delicious.
not be restricted to your Italian-style dinners at home. Serve it often
when honeydew melons are in season.