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A classic Italian appetizer, fruit wrapped
in prosciutto, with cantaloupe being one of the most favored
of fruits used. Recipe by Chef James Campbell Caruso.
Honeyed Cantaloupe
with 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 small
saucepan on low heat for 2 to 3 minutes. Remove from the heat
and set aside for 2 to 3 hours. Remove the rosemary sprigs.
- Heat the vegetable oil in a deep skillet
on medium-high heat. Fry the prosciutto until crisp, about 1
minute. Drain and cool on a paper towel-lined plate.
- Peel the cantaloupes. Cut in half and
scoop out the seeds. With a very sharp knife, slice both cantaloupes
as thinly as possible.
- To serve the cantaloupe, arrange 4 or
5 slices on each of eight plates. Drizzle with the olive oil;
and season with the salt and pepper. For each plate, crush one
piece of prosciutto in your hand and sprinkle over the cantaloupe
slices. Top with the blue cheese. Drizzle with the rosemary honey.
Makes 8 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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