Receta Melón con Jamón Arturo Sánchez by Paco Pérez

Cut the cantaloupe melon in half and remove the seeds.

Scoop out the flesh of the melon and cut it into bite-sized cubes or wedges.

Arrange the melon pieces on a serving platter.

Drape slices of Jamon Iberico over the melon pieces.

Drizzle olive oil over the melon and ham.

Sprinkle a pinch of salt over the dish to enhance the flavors.

Garnish with fresh mint leaves for added freshness.

Serve immediately as an appetizer.

Spice Level:

Dietary