Tuscan Prosciutto di Parma with Melon
- 1/2 cantaloupe
- 6 oz. Prosciutto di Parma
- 1 tbsp. Kowalski's Honey
- 1 1/2 tsp. finely minced fresh rosemary
- 2 fresh rosemary stems
Remove cantaloupe rind, scoop out seeds and slice melon into crescent-shaped pieces about 1/4" thick; fan out onto one-half of a serving platter. Separate slices of prosciutto and loosely arrange in a fluffy pile on the other half of the platter. Drizzle honey over both sides of the platter; sprinkle minced rosemary over honey. Garnish with fresh rosemary stems placed between the melon and prosciutto; serve immediately.
Good to Know: If honey is thick and hard to drizzle, warm it gently in the microwave 10-20 sec. to loosen it.