Seattle DINING! logo


 

ADVERTISING
Evergreen Ad 2023

 

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.

Ingredients

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

Method

  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


We've worked hard to upgrade this site. Click here to notify us of any problems we need to correct.

Bargeen-Ellingson

SUBSCRIBE FREE

Subscription has its privileges - Each month Seattle DINING! publishes new features on new restaurants, food and beverage news from around the Northwest and special events. Don't miss out on these informative stories.

Sign up today for your FREE subscription and you'll get a notification each month when the new issue comes on line. You'll also be the first to find out about special Seattle DINING! events.  What are you waiting for? Sign up now!

 Click here to sign up now!