Appetizer: Parmigiano Reggiano, Cantalope, and Prosciutto

Summer is on its way, school is almost out, and outdoor grills and pool parties are on the schedule. When it starts to get warm though, it can be hard to think of appetizers that are refreshing and light. If you are hosting, or heading to a party this weekend, this classic Italian dish with real parmesan cheese might be the answer for you. 

The minute the temperatures rise above 70 degrees in northern Italy, you start to see "Prosciutto, Parmigiano e Melone" pop up on menus across the region of Emilia Romagne, particularly in areas around Parma where Parmigiano Reggiano and Prosciutto come from. It's sweet and salty, served cool, and it's healthy! Plus, it's fast and easy to put together, it relies on having high-quality ingredients that will carry the dish on their own. 

How to Serve This Dish

We find this dish to be super kid friendly, but you may want to change the way its served depending on your audience. For adults that are going to sit down to eat- keep the melon in long slices and drape the prosciutto and Parmigiano Reggiano shreds on top. They can use a knife to cut in and enjoy. For kids, it may be more accessible to them if you cut the melon into smaller pieces and use a toothpick to secure the cheese and prosciutto.