Split the melon, scoop out the seeds, take off the rind and cut the flesh into thin slices.Drain the bocconcini and loosely wrap each one in a slice of prosciutto.Place the prosciutto-wrapped bocconcini next to the melon slices and serve immediately.
Prosciutto is salt-cured ham from Italy. You might know it as Parma ham. Made mainly in the regions of Parma and San Daniele, the ham from Parma is sweeter and more widely produced while the limited San Daniele prosciutto is cured using more salt.
Wine Match:Villiera Brut
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