Cantaloupe And Prosciutto Salad

This delicious salad is amazing on a warm summer night. The light flavors of the melon in it’s peak season, and the smoky taste of the prosciutto will keep you coming back for more.

Ingredients -

1 Cantaloupe (2- to 3-pound s, cut into bite-sized pieces)
3 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Cider Vinegar
1/2 Cup Prosciutto (diced )
1 Tablespoon Sugar
3 Tablespoons Chives (freshly snipped)
Salt and Fresh Cracked Black Pepper (to taste)
1 Loaf Crusty Country Bread (cut into 1-inch slices)
Olive Oil for Broiling
8 Ounces Fresh Goat Cheese

Preparation:

1. Preheat broiler.

2. Combine cantaloupe, olive oil, vinegar, proscitto, sugar and chives and toss gently to blend In medium bowl,.

3. Add the salt and the pepper to taste.

4. Coat the bread slices with olive oil using a pastry brush.

5. Toast the bread under a broiler on an ungreased baking sheet until bread is golden which usually takes about 3 to 5 minutes.

6. Arrange the bread slices and goat cheese on a large platter around the melon salad.

7. Garnish with the chives.

8. Serve at room temperature for the best flavor.

Cooking Tip

Honey Dew Melon

If you can’t find good cantaloupe, this recipe is equally amazing with honey dew. Try both and see which one you like better.

Cooking Tip

Sourdough Bread

I like to use a nice day old loaf of sourdough bread. It is the perfect texture needed for the re cipe and the flavor of the sourdought really go fantastically together.