A classic Italian appetizer, fruit wrappedin prosciutto, with cantaloupe being one of the most favoredof fruits used. Recipe by Chef James Campbell Caruso.
Recipe: Honeyed Cantaloupewith Prosciutto and Blue Cheese
1 cup honey 2 sprigs fresh rosemary 2 cups vegetable oil 8 thin slices prosciutto 2 ripe cantaloupes 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1 cup (6 ounces) crumbled Virgin Pine Blue Cheese
Warm the honey and the rosemary in a smallsaucepan on low heat for 2 to 3 minutes. Remove from the heatand set aside for 2 to 3 hours. Remove the rosemary sprigs.
Heat the vegetable oil in a deep skilleton medium-high heat. Fry the prosciutto until crisp, about 1minute. Drain and cool on a paper towel-lined plate.
Peel the cantaloupes. Cut in half andscoop out the seeds. With a very sharp knife, slice both cantaloupesas thinly as possible.
To serve the cantaloupe, arrange 4 or5 slices on each of eight plates. Drizzle with the olive oil;and season with the salt and pepper. For each plate, crush onepiece of prosciutto in your hand and sprinkle over the cantaloupeslices. Top with the blue cheese. Drizzle with the rosemary honey.
Makes 8 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
Char-grilled Pear, Prosciutto and Blue with Honeyed Hazelnuts RecipeIf the Honeyed Cantaloupewith Prosciutto and Blue Cheese recipe was useful and interesting, you can share it with your friends or leave a comment.