Cantaloupe & Prosciutto Salsa Cruda (pics)

[PatioDaddio]

Here's a funky sweet and savory salsa that makes use of the well-known
flavor marriage of cantaloupe and prosciutto. I served it with some sweet
potato and carrot chips, but I think it would be outstanding atop a nice
piece of grilled mild fish. It might also be a good accessory to a grilled
salad.



Ingredients
1 medium Cantaloupe
1 large Shallot
4 slices Prosciutto (a little thicker than paper-thin)
1 handful Italian parsley
2 Tbsp Balsamic vinegar
2 Tbsp Honey
1 tsp Kosher salt
1 tsp Ground white pepper



Method
Cut the cantaloupe in half and seed it.

Note: If you don't want to use the rind as bowl, skip the next three steps.



Use an ice cream scoop to remove all but about 1/4" of the flesh from one
half of the melon, as shown. Set the flesh aside.

If the hollow rind won't sit upright on its own, cut a small sliver off of the
bottom center to make a flat spot.

Put the rind bowl in a large zip-top bag and freeze it.



Cut all of the melon to a medium dice and put it in a large mixing bowl.



Chop the prosciutto to approximately 1/4".

Mince the shallot and chop the parsley (medium - you need about 1/3
cup).



Add the prosciutto, shallot, parsley, salt and pepper to the mixing bowl.

Whisk the vinegar and honey together in a small bowl, then add it to the
melon.

Mix the salsa well, cover and refrigerate at least two hours, stirring
occasionally.

Serve and enjoy!

-----

John