Dulcinea Tuscan-Style Extra Sweet Cantaloupe with Prosciutto | Recipes | Pacific Trellis Fruit | Dul
Chilled Dulcinea® cantaloupe wrapped in prosciutto and drizzled with herb vinaigrette for a delightful Tuscan-inspired treat. Perfect as a salad or finger food.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Refrigerator
- Serving platter
Ingredients
- 1 Dulcinea® Extra Sweet Tuscan-Style® Extra Sweet Cantaloupe, peeled, seeded, and cut into thin wedges/spears
- 12 Thin slices prosciutto, cut in halves into lengthwise strips
- Herb and Olive Oil Vinaigrette:
- ½ cup Extra-virgin olive oil
- 2 tablespoons Balsamic vinegar
- ½ teaspoon Grated lemon zest
- 2 tablespoons Fresh lemon juice
- ¼ teaspoon Dried Italian herb blend
- ⅛ teaspoon Cracked black pepper
- ⅛ teaspoon Salt
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