Well this is not much of a recipe but that´s the great thing about serving tapas, you can keep it as simple or complicated as you like. However, serving Parma ham and cantaloupe is of course all about the ingredients.
You can replace the Parma with any other high quality Italian ham, but I usually stay away from the Spanish hams when I do this because I think they can be a bit to powerful for this dish. Have your shop slice it for you and then find a decent cantaloupe to go with the ham.
Parma ham with cantaloupe
Parma ham
cantaloupe
olive oil
black pepper
Remove the seeds and peel the cantaloupe and cut in pieces, arrange with the ham on plates with a few drops of olive oil and a twist of black pepper. Done.
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