Keep this one in high rotation on the list of must haves. It’s so simple to make and the Infused Olive Oil makes it. It is a nice touch of flavor with the saltiness of the prosciutto and the sweetness of the melon.
- - 1 cantaloupe
- - 2 oz sliced Prosciutto
- - 1 oz Infused Olive Oil (add more for higher potency)
Let’s get cooking!
When melons are in season I just want to rub them all over my face. They are sweet and double delicious in our book. The first step to this dish is to cut each end off of the melon so that you have a flat starting point when you start to take the layers off.
Grab a sharp knife and carve away the skin.
Next you will cut the melon in half from top to bottom and remove the seeds.
Cut into your desired shape and lay the prosciutto over the top.
To finish drizzle with some medicated olive oil and a sprinkle of salt. Enjoy!