I have had this many times before, but it finally became a staple on my Italian vacation with my husband. We would step into a small cafe while shopping and sight seeing, and take a little break with wine and a plate of prosciutto and melon. Every time I have it, it reminds me of our trip.
The key here is using good olive oil, aged prosciutto (the best you can afford but the 18 month aged is REALLY good) and fresh, in season melon. We added a few marcona almonds for the side. Marcona almonds are actually a spanish nut. Oddly, they are grown in the worst soil conditions, but ironically grow these fabulous tasting almonds.
Prosciutto and Melon Appetizer with Marcona Almonds
1/2 pound prosciutto sliced very thin
1/2 melon skinned, seeded and chopped
1/4 cup marcona almonds (salted with oil)
Good quality extra virgin olive oil (I prefer Katz and Co.)
Directions: Assemble on a plate, drizzle olive oil over the prosciutto. Salt the melon with fleur de sel if desired. Serve.