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1 cantaloupe, large dice
Mint sprigs, for muddling
Vodka

1. Using a blender, immersion blender, or food processor, puree the cantaloupe until smooth. The cantaloupe juice is more gritty than the watermelon juice, so you may want to strain it (I didn’t).
2. Add ice to a tall glass or jelly jar.
3. Pour vodka over the ice and add mint sprigs. Muddle the mint with the handle of a wooden spoon until bruised.
4. Top off with cantaloupe juice, stir, and sip away.

photo (1)

A spin on a classic. Here’s the gist:

1. Layer thin slices of cantaloupe on a plate (or platter if you’re making an appetizer).
2. Tear prosciutto, and break prosciutto crisps* into pieces, and scatter on top.
3. Thinly slice sugar snap peas or snow pea pods on a bias and add to the plate.
4. Garnish with diced or crumbled ricotta salata (I only had feta, which worked just fine) and torn mint.
5. Drizzle with extra-virgin olive oil and season with sea salt and freshly ground black pepper.

Makes for a light dinner perfect for a summer evening, but would make an ideal, easy-to-assemble appetizer.

photo 2

*To make the prosciutto crisps, lay the slices of prosciutto flat on a parchment paper-lined or greased baking sheet and bake in a 400 degree F oven for about 6-7 minutes, or until crisp.