Ingredients

  • 1 ripe cantaloupe
  • 4 slices of prosciutto, chopped
  • Gustare Fig Balsamic Vinegar
  • 1-2 tbsp. fresh chives, finely chopped

Directions

1

With a sharp knife, remove melon rind and cut into 1-inch slices, removing seeds. Cube.

2

Divide melon cubes among individual, chilled dishes. Dress each dish with chopped prosciutto.

3

Drizzle with Fig balsamic and sprinkle with chives. Enjoy!

Notes

Gustare Basil Extra Virgin Olive Oil works well in place of Fig balsamic. You can use 1-2 tbsp. of fresh, chopped basil in place of chives.

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