Prosciutto di Parma compliments the flavors in this fruit platter so wonderfully, you’ll keep going back for more. Garnish with fresh mint for an added pop of flavor.
- 1/4 cantaloupe
- 1 peach
- 4 pineapple spears
- 4 figs, halved
- 12 slices Prosciutto di Parma
- Fresh mint for garnish
Cut cantaloupe quarter in half crosswise. Remove skin; cut each half into four slices.
Cut peach in halve, remove pit and cut each half into four slices.
Arrange fruit on platter. Drape slices of Prosciutto di Parma over some of the fruit and between others. Garnish with fresh mint.
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