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Ingredients
- 1 whole Cantaloupe
- 8 ounces, weight Proscuitto Di Parma, Sliced Paper Thin
- 1/4 cups Mint Leaves, Sliced Into A Chiffonade
- 16 slices Sharp Provolone Cheese
Method
- First, make sure that you wash the cantaloupe.
- Cut the cantaloupe in half and remove the seeds.
- Peel cantaloupe and slice into wedges then into your desired size chunks (bite sized).
- Loosely roll the stack of prosciutto slices, then slice the roll into thirds.
- Gather mint leaves in one big pile.
- Roll tightly into a cylinder and thinly slice, creating thin ribbons of mint (chiffonade).
- Stack 4 slices of cheese together.
- Peel each slice back and thinly sprinkle sliced mint between each layer.
- Press down firmly with your hand, to seal.
- Slice each layered stack into 8 wedges.
- Repeat three more times with remaining cheese and mint.
- You will have a little left over mint.
- Set that aside to use as a garnish.
- Stack some of the proscuitto and a wedge of the cheese layers on top of each piece of cantaloupe.
- Arrange onto a serving platter and sprinkle with remaining mint.
- Chill until ready to serve.
