Cantaloupe with Jamón
Whether you’re still clinging onto summer, or welcoming the early chill of fall, don’t let the summer end without this cool cantalope treat. These beauties are at peak perfection right now. Paired with Jamón Serrano and a bright, lime viniagrette, this will bring back memories of warm summer nights, even if Mother Nature won’t. Enjoy!
Cantaloupe with Jamon Serrano, Lime Vinaigrette
1 ripe cantaloupe
1/2 pound Jamón Serrano
1/4 pound Pico Molero, finely grated
1/4 cup olive oil
1/2 of a lime, zested and juiced
1 tablespoon honey
1/4 teaspoon kosher salt
12 basil leaves, finely chopped
12 mint leaves, finely chopped
- Cut the cantaloupe in half, slice away the rind, and scoop out the seeds. Slice each half of the melon into slices and arrange on a platter.
- In a small bowl, whisk together the olive oil, lime juice, zest, honey, salt, basil and mint. Pour over the melon slices.
- Layer the Serrano over the melon and sprinkle the cheese. Drizzle a little olive oil over everthing to finish.