Cantaloupe & Prosciutto Salsa Cruda

1. 1

   Cut the cantaloupe in half and seed it.

2. 2

   Note: if you dont want to use the rind as a bowl, skip the next three steps.

3. 3

   Use an ice cream scoop to remove all but about 1/4 of the flesh from one half of the melon, as shown.

4. 4

   Set the flesh aside.

5. 5

   If the hollow rind wont sit upright on its own, cut a small sliver off of the bottom center to make a flat spot.

6. 6

   Put the rind bowl in a large zip-top bag and freeze it.

7. 7

   Cut all of the melon to a medium dice and put it in a large mixing bowl.

8. 8

   Chop the prosciutto to approximately 1/4.

9. 9

   Mince the shallot and chop the parsley (mediumyou need about 1/3 cup).

10. 10

    Add the prosciutto, shallot, parsley, salt and pepper to the mixing bowl.

11. 11

    Whisk the vinegar and honey together in a small bowl, then add it to the melon.

12. 12

    Mix the salsa well, cover and refrigerate at least two hours, stirring occasionally.

13. 13

    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.