Tuscan-Style Melon and Prosciutto
Ingredients
½
cantaloupe
6 oz.
thinly sliced prosciutto
1 tbsp.
Kowalski's Pure Honey, warmed gently in the microwave
1 ½ tsp.
finely minced fresh rosemary
2
fresh rosemary stems
Directions
Remove cantaloupe rind and scoop out seeds. Slice melon into crescent-shaped pieces about ¼" thick; fan out onto 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.
