Yes, I know we’ve all had prosciutto-wrapped cantaloupe more times than we can count. What’s so special about it here? Well, I happened to be scoping out the refrigerator around brunch and considered making a quick melon salad… until I spotted the prosciutto. Cooking the prosciutto really concentrates the flavour, though you need to cook it quickly enough to get it crisp without turning the cantaloupe into mush. I may have served it for brunch, but it makes a great starter.
Time: 15 minutes
Serves: 4
Ingredients:
½ cantaloupe – seeded and cut into eight wedges 8 slices prosciutto 1 teaspoon extra-virgin olive oilPreparation:
Preheat a pan on medium heat.
Wrap each cantaloupe wedge with a prosciutto slice.
Put the oil in the pan and once it’s hot, place the wrapped cantaloupe wedges in the pan. Turn the wedges after approximately three minutes or once the prosciutto is crisp. Continue cooking until both sides are crisp.
Remove the wedges from the pan and serve immediately.
Oh, my word.
Being rather dense, I just recently discovered locally-grown cantaloupe and it’s the best I’ve ever tasted. Wrapping it in prosciutto-style ham from Frigs Natural Meats would be the perfect beginning to a 100 Manitoba Miles meal.