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Melon and Prosciutto

Five minutes is all it takes to make this refreshing appetizer. Serve with Chicken in Romanesco Sauce and Saffron Rice Pilaf.


  • 1/2 Galia melon (or your favorite melon)
  • Juice of 1/2 lime
  • 1 teaspoon freshly ground pepper
  • 1/4 pound prosciutto or Serrano ham, thinly sliced


Cut off the rind of the melon, then slice the melon into long wedges and put on a platter. Squeeze the lime juice over the melon and sprinkle with the pepper. Fold up the ham and arrange alongside the melon.

Rachael Ray