Melon, Prosciutto and Mint
I love summer in Southern Oregon… Fresh picked produce from our garden, local farmer’s markets and hot summer days. Summer in my opinion, is three months of pure bliss. Late this afternoon on my way home from work I decided to stop by my favorite food cooperative to check out the fresh produce. While there, I picked up some organic boneless skinless chicken thighs, a bomber of a local micro brew and a sweet smelling cantaloupe for our dinner tonight. And as a minor clarification, the bomber was for me :).
Fresh Mint. The leaves have such a delicious aroma. I snagged about 8 sprigs of it for my sliced Melon, Prosciutto and Mint.
Let me tell you a little tidbit of information about growing fresh mint. What you need to know about mint is that you should never, ever, ever grow it outside of a pot or an enclosed space. Why? Because this pretty little unsuspecting plant, if not kept in check, will try to take over your yard. Once established, mint is difficult to eradicate without the use of chemicals or herbicides. If you have mint growing in your yard, you probably know what I am talking about… I learned the hard way. I now keep my mint in its very own pot.
Melon, Prosciutto and Mint is a wonderful little side dish on a hot summer day. The sweetness of the melon, the saltiness of the prosciutto and the herbaceous aroma of the mint are a wonderful trio. Not to mention, it’s delicious and easy to make. Enjoy! Tessa
- 1 cantaloupe melon
- 4 oz. thin sliced prosciutto
- 8 – 10 springs of mint
Begin by peeling, seeding and slicing your melon into 8 to 10 slices. Wrap thin slices of prosciutto around the melon. Garnish with sprigs of mint. Place on platter and serve.
Note: you can use honeydew melon or other sweet melon if you can’t find cantaloupe.