This colorful appetizer recipe would be a fine addition to an antipasto spread. Parmigiano-Reggiano provides nutty contrast to sweet melons and mirrors the taste of salty prosciutto. Ingredients 3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon) 3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon) 2 tablespoons thinly sliced fresh mint 1 teaspoon […]
