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Prosciutto di Parma® with Cantaloupe Relish

Cantaloupe

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prepare
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4
serves

INGREDIENTS

1 cup diced cantaloupe
2 tsp. bourbon
1 tsp. honey
1 tsp. tarragon leaves, julienned
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
8 oz. (16 slices) Prosciutto di Parma®, in thin slices
4 tsp. olive oil

INSTRUCTIONS

  1. 1
    In a bowl, combine cantaloupe, bourbon, honey, tarragon, salt and pepper.
  2. 2
    Arrange Prosciutto di Parma® slices on four chilled plates, dividing evenly. Spoon 1/4 of the Cantaloupe Relish in center of each.
  3. 3
    Drizzle 1 tsp. of the olive oil over each portion of Prosciutto di Parma®; garnish with baby salad greens, if desired.

notes

Chef Christopher J. Rose, Boykin Hospitality Group, Medina, Ohio

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preparation methods
Meals/Courses
cuisines European, Italian
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