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|03-14-2010, 03:28 PM||#1|
Join Date: 05-04-08
Location: Boise, Idaho
Cantaloupe & Prosciutto Salsa Cruda (pics)
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
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
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
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
Mix the salsa well, cover and refrigerate at least two hours, stirring
Serve and enjoy!
Last edited by PatioDaddio; 03-14-2010 at 06:53 PM..
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