Prosciutto-Wrapped Melon With Mint And White Balsamic Vinegar
1 ripe cantaloupe
2 Tbs. very thinly sliced fresh mint leaves
1 tsp. freshly ground black pepper
2 to 3 tsp. white balsamic vinegar
6 oz. very thinly sliced prosciutto, preferably imported
1. With a sharp knife, trim the peel from the melon. Cut it
in half lengthwise and scoop out the seeds. Slice one of the halves lengthwise
into slender wedges, and then cut the wedges in half crosswise. (Wrap and save
the other melon half for another use.)
2. 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- to 2-inch-wide 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 and refrigerate until
ready to serve.
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