Cantaloupe With Jamon Food

CANTALOUPE WITH JAMON

Cantaloupe With Jamon image

This Spanish appetizer course is adapted from the September 2010 Issue of Bon Appetite. Cut the melon slices into pieces, but leave it attached to the rind. This gives the dish a rustic presentation and makes it easier to eat. For an authentic Spanish taste. look for Spanish olive oil and Seranno ham.

Provided by Chef Regina V. Smith

Categories Ham

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons sherry wine vinegar
6 tablespoons extra virgin olive oil, preferably Spanish
sea salt
1 cantaloupe, quartered and seeded
1/2 lb serrano ham, very thinly sliced, then cut into 2-inch long pieces (you can substitute prosciutto)
fresh chives, finely chopped

Steps:

For the Vinaigrette:.
Pour vinegar into a small bowl. Gradually whisk in the olive oil. Season with salt, to taste. Set aside.
For the Cantaloupe:.
Cut each melon quarter into 4 long wedges. Partially cut the melon on each wedge into 4 or 5 sections (do not cut through peel). This can be done up to 2 hours ahead of time.
Slide the ham slices into each cut in the melon wedges. Arrange the melon wedges onto a large platter. Drizzle with the vinaigrette, sprinkle with the chives.

Nutrition Facts : Calories 113, Fat 10.3, SaturatedFat 1.4, Sodium 11.2, Carbohydrate 5.6, Fiber 0.6, Sugar 5.4, Protein 0.6

CANTALOUPE WITH JAMON

CANTALOUPE WITH JAMON image

Yield 8 people

Number Of Ingredients 6

Ingredients

2 TBLS Sherry wine vinegar
6 TBLS extra virgin olive oil (preferably Spanish)
fine sea salt
1 cantaloupe, quartered seeded
1/2 pound very thinly sliced jamon Serrano or prosciutto, each slice cut lengthwise in half, then into 2 inch long pieces
finely chopped fresh chives

Steps:

Pour vinegar into small bowl. Gradually whisk in olive oil. Season dressing to taste with sea salt. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk dressing before using. Using long sharp knife, cut each melon quarter into 4 long wedges. Partially cut melon on each wedge into 4 or 5 sections (do not cut through peel). DO AHEAD Can be made 2 hours ahead. Wrap and chill. Slide jamon slice into each cut in melon wedges. Arrange melon on large plate. Drizzle with dressing; sprinkle with chives.

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