1 medium ripe cantaloupe
3/4 pound sliced Prosciutto di Parma, about 18 slices
36 wooden picks
Fresh basil leaves
Aged balsamic vinegar
On a cutting surface, slice the melon in half. Using a spoon, scrape out the seeds and discard. Using a 1-inch diameter melon baller, scoop out as many balls as you can, about 18 balls per each melon half.
Working with one piece of prosciutto at a time, cut the slice in half lengthwise. Fold each half in half lengthwise. Skewer the top half of the folded piece of prosciutto onto the skewer, then skewer one cantaloupe ball and finish with bottom half of the prosciutto. Transfer to a serving platter. Repeat with the other half of prosciutto and the remaining prosciutto and melon balls.
Serve with fresh basil and a aged balsamic vinegar.
Printed from thegalleygourmet.net