Ingredients:
1 ripe cantaloupe
2 Tbsp. very finely sliced fresh mint leave
1/2 tsp. freshly ground black pepper
2-3 tsp. white balsamic vinegar
6 oz. very thinly sliced prosciutto
Directions:
With a sharp knice, trim the peel from the melon. Cut in half lengthwise and scoop out the seeds. Slice one of the halves lengthwise into slender wedges and cut the wedges in half crosswise (wrap and save the other melon half for another use).
Put the melon wedges in a medium bowl and toss them with the mint, pepper and vinegar to taste- the sweeter the melon, the more vinegar you can use. Tear the prosciutto lengthwise into 1-2 inch wise strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter.
If making ahead, cover with plastic wrap and refrigerate until ready to serve.
Make ahead: you can assemble this dish up to 2 hours ahead if you would like but the mint will darken a bit.
Note~ This reminds me of the month I spent in France. My host family made this and it was really good even though it seemed odd to me at the time.
No comments:
Post a Comment