Grilled Melon & Prosciutto

by Kimberley Thompson, Tastemaker in Residence

  1. Take fresh summer cantaloupe or musk melon and cut into wedges (about 12 per melon). 
  2. Wrap with prosciutto and secure with picks. 
  3. Place on grill for 3 to 4 minutes per side. Baste both sides with honey prepared with 1 tsp. of dried chili pepper flakes (I heat mine in the microwave ahead of time so the honey and pepper blend.) 
  4. Sweet and spicy and salty. (Also works well using blanched asparagus)
Food & Drink, AppetizersCynthia SutterKimberley Thompson, grilling, MelonComment