Saturday, May 28, 2011

Cantaloupe with Jamon

**found in the September 2010 issue of Bon Appetit

Cutting the melon into pieces but leaving it on the rind gives this appetizer a modern look-and makes it easy to eat.

2 tbsp. Cider vinegar
6 tbsp. extra-virgin olive oil (preferably Spanish)
Fine sea salt
1 cantaloupe, quartered, seeded
1 1/2 pound very thinly sliced jamon Serrano or prosciutto, each slice cut lengthwise in half, then into 1-inch-long pieces
Finely chopped fresh chives

1. Pour vinegar into small bowl.  Gradually whisk in olive oil.  Season dressing to taste with sea salt.  Do Ahead: Can be made 1 day ahead.  Cover and refrigerate.  Re-whisk dressing before using.

2.  Using long sharp knife, cut each melon quarter into 4 long wedges.  Partially cut melon on each wedge into 4 or 5 sections.  (do not cut through peel).  Do Ahead.  Can be made 2 hours ahead.  Wrap and chill.

3.  Slide jamon slice into each cut in melon wedges.  Arrange melon on large platter.  Drizzle with dressing; sprinkle with chives.

Enjoy! xoxo Julie

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