MELON AND PROSCIUTTO

More a reminder, than a recipe, of this favorite summer lunch or an aperitivo small bite, prosciutto e meloni is easy to prepare with only two or three ingredients.  The best melons of course, are local.  Cantaloupes are ripe when they feel heavy for their size, have a soft creamy color, and the stem end gives slightly when pushed inward.  Extra points if there’s a sweet melon fragrance.  Salty prosciutto is the perfect match, and a quick drizzle of flavorful honey or reduced balsamic glaze adds the final touch. 

• 1 cantaloupe—halved, seeded, cut into wedges, then peeled
• Several slices of very thin sliced prosciutto, carefully cut in half lengthwise (sharp scissors work well)
• a few tblsps honey and/or balsamic reduction
• basil leaves for garnish

Wrap cantaloupe wedges in prosciutto.  Arrange on platter, drizzle with honey or glaze—garnish with fragrant basil leaves.  Pour a little wine and enjoy the evening.

The Kitchen Hive