What could be better than fresh fruit recipes during the summer? This week, that’s what I’ll be sharing all week long!
Adapted from Everyday Food by Martha Stewart
1 whole cantaloupe (or use the equivalent of other types of melon like honeydew or watermelon, or a combination of more than one melon)
1/2 to 3/4 lb. bocconcini (I like to use the mini ones for this as I find the larger ones a bit too big – the smaller ones mix throughout the salad better)
2 T. olive oil
1/4 tsp. red pepper flakes (I also like to use about the same amount of sundried tomato flakes)
fleur de sel and fresh cracked pepper to taste
1/3 lb. prosciutto, thinly sliced or shaved
1/4 cup fresh basil leaves, torn (you might want to reserve a tiny bit to sprinkle over the top just before serving)
Instructions: Scoop the melon into melon balls (or if preferred, you can simply cut them into bite size pieces). Stir in the bocconcini, oil, and seasonings including the fresh basil. Place the melon mixture onto a platter or in a bowl with the prosciutto arranged around the edges or cut the prosciutto into “ribbons” and sprinkle over the top to serve.