Our basil plant has finally grown large enough that I feel comfortable stealing several leaves off of it without killing it. FINALLY! We actually are growing two types this year: Sweet Basil (the most common variety) and Purple Thai Basil (because we love Thai food). To celebrate our crop, Branden and I prepared this awesome afternoon snack a few hours before our grilled pizza party with our friends from Pittsburgh that were visiting. (On a side note, I have some awesome grilled pizza recipes we’ve created, but unfortunately, I got caught up in the excitement of gooey cheese and forgot to photograph them! Another time, I promise!)
Anyways, I had some leftover prosciutto from dinner earlier in the week and decided we needed a cantaloupe to pair it with. This is an awesome “salad” or snack during the summer, especially if you can get you hands on a good melon and some quality balsamic. If you can’t find (or don’t have) quality balsamic, try reducing it a bit in a sauce pan with a bit of sugar until it becomes more like a syrup. Enjoy!
- 1 small cantaloupe, seeds removed and cut into chunks
- 2 oz. prosciutto, julienned
- 1/4 cup fresh sweet basil, julienned
- Balsamic vinegar or balsamic reduction
- Fresh salt and pepper to taste
Place melon on serving platter and top with prosciutto and basil. Drizzle with balsamic vinegar and sprinkle to salt and pepper.