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

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

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