Marinated Canteloupe and Prosciutto
1 fresh, ripe cantaloupe
12 thin slices of jamón serrano (I couldn’t find serrano ham, so I used prosciutto)
1 scallion, finely chopped
8 tbsp olive oil
6 tbsp sherry vinegar
Salt and freshly ground pepper
Cut melon in half and scoop into balls with a teaspoon or melon baller. In a small bowl whisk together the oil, vinegar, salt and pepper. Add the scallion and melon, mix thoroughly and chill for 2 hours. Shape ham or prosciutto slices into cones and serve with melon.
This is my entry in the August edition of Joelen’s Culinary Adventures, specifically for Tasty Tools.