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cantaloupe extra-virgin olive oil cider vinegar sugar Parma fresh chives ground pepper crusty country bread olive oil goat cheese
Viewed: 10 - Published at: 6 years agoIngredients
- 1 cantaloupe, cut into bite-sized pieces (about 5 pounds, and remember, when selecting, less green means more ripe)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
- 12 cup prosciutto di Parma, torn into small shreds (about 4 ounces)
- 3 tablespoons fresh chives, snipped (almost all of a 1 ounce cello package, plus additional for garnish)
- 14 teaspoon fresh ground pepper (to taste)
- 1 loaf crusty country bread (about 1 pound. Publix Supermarket has a Tuscan Boule that I like alot)
- olive oil, for broiling
- 8 ounces fresh goat cheese
Method
- TO MAKE THE SALAD: Combine the melon pieces, olive oil, vinegar, prosciutto, sugar and chives in a medium bowl and toss gently to blend.
- Add pepper to taste.
- Salad can be made ahead several hours and refrigerated.
- Let come to room temperature for best flavor.
- Garnish with longer strips of chives.
- TO MAKE RUSTIC CROUTONS: Preheat broiler.
- Cut the bread into 1-inch thick slices.
- Coat generously with olive oil, using a brush, or pour some oil onto a flat plate and briefly dip both sides of each slice.Toast under broiler on an ungreased baking sheet until golden, about two-and-a-half minutes per side.
- WATCH CLOSELY!
- Let cool, then spread generously with goat cheese, or serve the cheese separately.
