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Prosciutto with Fruit Recipe
|Cantaloupe melon/Charentais melon||1|
|Ripe figs||4 (Fresh)|
|Prosciutto slices||12 (Wafer Thin)|
|Olive oil||4 Teaspoon (For Drizzling)|
|Parsley sprigs||4 (For Garnish)|
Serving size: Complete recipe
Calories 1117 Calories from Fat 324
% Daily Value*
Total Fat 35 g54.3%
Saturated Fat 7.6 g37.8%
Trans Fat 0 g
Cholesterol 39.1 mg
Sodium 2480.8 mg103.4%
Total Carbohydrates 172 g57.4%
Dietary Fiber 19.7 g78.9%
Sugars 151.8 g
Protein 49 g99%
Vitamin A 1028.5% Vitamin C 934.8%
Calcium 21.5% Iron 24%
*Based on a 2000 Calorie diet
Using a spoon, scoop out the seeds and discard them. Cut each half into 8 thin wedges. Using a paring knife, cutb the rind off each slice.
2. Cut the stems off the figs, if using, but do not peel them. Stand the figs upright with the pointed end upward. Cut each into fourths without cutting all the way through, so you can open them out into attractive "flowers."
3. Arrange 3-4 slices of prosciutto on individual serving plates and top with the melon slices and fig "flowers," if using. Alternatively, arrange the melon slices on the plates and completely cover with the prosciutto; add the figs, if using.
4. Drizzle with olive oil, then grind a little pepper over the top. Garnish with parsley and serve at once.