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Cantaloupe, Prosciutto & Olive Oil

This is not a new recipe by any means, but the addition of the robust olive oil and Fleur de Sel takes it up a notch.


  • 1 small, ripe cantaloupe
  • 3 oz thinly sliced prosciutto
  • 2 tbsp robust extra virgin olive oil, like Hojiblanca, PIcual, or Nocellara
  • Fleur de Sel


  1. Halve cantaloupe and cut off rind. Slice into 1/4" slices.
  2. Slice prosciutto pieces into 3-4 slices each and wrap a slice around each piece of cantaloupe.
  3. Place on serving dish and drizzle with EVOO and Fleur de Sel.

SD! Test Kitchen/September 2023

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