Cantaloupe Carpaccio Bites
Here’s a fun variation on the classic cantaloupe/prosciutto pairing that serves as an elegant hors d’oeuvre.
- 1 medium cantaloupe, seeded and cut in half
- 4 oz. proscuitto
- 1 tablespoon olive oil
- 1 teaspoon grated lime zest
- ½ teaspoon kosher salt or medium-flake sea salt
Using a pairing knife, cut one half of the melon into one-inch cubes.
Cut the remaining half of melon into inch-wide wedges. Using a vegetable peeler, thinly slice melon wedges, stopping just short of the rind. Slice prosciutto strips so they are about the same size as the melon pieces.
Layer two melon slices on top of one another and top with a slice of prosciutto. Gently drape each melon/prosciutto stack back and forth and secure with a decorative toothpick or small skewer, anchored with a chunk of melon.
Stand skewers on serving plate and lightly drizzle with olive oil. Sprinkle with lime zest and salt.