Prosciutto, Salami, Melon and Figs

The ripe sweetness of melons and figs makes a perfect foil for cured Tuscan meats. Prosciutto and melon are the most traditional pairing. The prosciutto should be sliced to an almost transparent thinness so that its flavor does not overpower the delicate melon. Meloni (or poponi, as they are sometimes called in Tuscany) are strictly a summer fruit; out of season, they are expensive and insipid. Figs are undoubtedly the most sensual of all Tuscan fruits, making their short season (late summer, early autumn) all the more precious. Serve with a crisp white wine such as Vermentino di Bolgheri.
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Customer Reviews for Prosciutto, Salami, Melon and Figs
Review 1 for Prosciutto, Salami, Melon and Figs
5 out of 5
5 out of 5
Smilingcook
San Ramon, CA
April 30, 2010
Would You Recommend? Yes
+2points
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Refreshing appetizer!
April 30, 2010
This was a refreshing appetizer. It was light and didn't fill us up too much prior to the main meal. The presentation is attractive as well. My husband has taken up cooking and this is one of his favorites for guests. We have made it several times. We are looking forward to the summer melons and figs being in season.