Here's What You'll Need
1
cantaloupe, prosciutto di parma, balsamic vinegar, flaky sea salt
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2
Remove seeds from cantaloupe halves, slice into 4 equal wedges. We recommend slicing each wedge in half once more. This will yield 16 cantaloupe wedges total.
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3
Cut or tear prosciutto into long strips. Wrap around each cantaloupe wedge, then drizzle with balsamic and sprinkle with flaky sea salt. Serve immediately.
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