Summer is supposed to be a time for rest, relaxation and reflection. None of those items are in my deck of cards these days. Life has been busier than ever with interesting projects coming out of the woodwork in all directions. Whether it’s writing for class, leading walking tours, digging in my front yard or planning food excursions to distant lands; life is good. I wouldn’t change any minute of it.
Simplicity and minimal cooking is top-of-mind these days. This recipe certainly doesn’t disappoint. I highly recommend splurging on the best ingredients you can find since there are so few to buy. That way there is maximum flavor for minimal effort.
- 15-20 slices prosciutto
- 1 large cantaloupe
- 1 pint fresh blackberries
- 4-9 fresh mint leaves
- Cut the cantaloupe in half and remove the seeds with a serving spoon. Slice the fruit into roughly 1 inch wide wedges.
- Remove the outer skin leaving the wedges intact. Wrap 1 – 2 slices of prosciutto around each cantaloupe wedge.
- Dice any remaining fruit into 1 inch cubes and toss with the blackberries. Garnish with fresh mint leaves.