Cantaloupe with Jamón

036 Pic - Cantaloupe Serrano.jpeg

Whether you’re still clinging onto summer, or welcoming the early chill of fall, don’t let the summer end without this cool cantalope treat. These beauties are at peak perfection right now. Paired with Jamón Serrano and a bright, lime viniagrette, this will bring back memories of warm summer nights, even if Mother Nature won’t. Enjoy!

Ingredients

  • 1 ripe cantaloupe

  • 1/2 pound Jamón Serrano*

  • 1/4 pound Pico Molero, finely grated*

  • 1/4 cup olive oil*

  • 1/2 of a lime, zested and juiced

  • 1 tablespoon honey*

  • 1/4 teaspoon kosher salt

  • 12 basil leaves, finely chopped

  • 12 mint leaves, finely chopped

*Items with an asterisk can be found at The Cheese Shop of Salem!

Directions

  1. Cut the cantaloupe in half, slice away the rind, and scoop out the seeds. Slice each half of the melon into slices and arrange on a platter.

  2. In a small bowl, whisk together the olive oil, lime juice, zest, honey, salt, basil and mint. Pour over the melon slices.

  3. Layer the Serrano over the melon and sprinkle the cheese. Drizzle a little olive oil over everthing to finish.

Serves 6-8

Curdis CooksThe Cheese Shop Of Salem