Alive and Cooking

Melon Prochute

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(Serves 3)

6 slices prosciutto
½ canteloupe, seeds removed
2 tsp Always Fresh Basil & Parmesan Tapenade
1 tsp extra virgin olive oil


Peel the skin from the outer edges of the melon.

Using an apple corer, pierce through the side of the melon and cut out cylinder shapes.

Combine the extra virgin olive oil with the tapenade and drizzle over the melon tubes. Wrap in prosciutto.

Melon Prochute