
Prosciutto, Salami, Melon and Figs
Ingredients:
- 12 fresh figs, halved lengthwise
- 1⁄2 lb. semi-aged Italian salami such as salame
toscano, thinly sliced on a slight diagonal - 1 large ripe cantaloupe, halved and seeded
- 6 oz. prosciutto, sliced paper-thin
- 1 loaf coarse country bread, sliced
Directions:
Cut each melon half into 6 wedges, then cut the rind from each wedge. Arrange the melon on the platter. Drape with the slices of prosciutto. Serve with the bread alongside. Serves 6.