Cantaloupe and Prosciuttto with Aged Balsamic
With three ingredients and about 2 minutes worth of work, you can prepare this truly elegant yet simple dish as a starter for your next meal. It's all about having the best ingredients to start with. Look for melons that exude great fragrance and have lots of scarring. Those are the sweetest ones.
Yields approx 1 servings
Ingredients:
4 Cantaloupe, pieces, cut 1 x 1 x 6
12 Prosciutto, slices, paper thin
2 oz. Aged balsamic vinegar, 50, 75 or 100 year old
1/2 c. Basil or mint, fresh for garnish and aroma
Directions:
Lay prosciutto in four groups of three, side by side and slightly overlapping, to form four 6x6 sheets. Place one piece of melon across the center of each of the sheets and draw up top and then bottom to wrap the cantaloupe completely in prosciutto. Slice each serving into 6 slices each and arrange decoratively on serving plates. Fill 4 shot glasses half full with the aged Balsamic and place next to cantaloupe on each plate. Garnish plates with basil and serve.
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