Grilled Melon & Prosciutto
by Kimberley Thompson, Tastemaker in Residence
- Take fresh summer cantaloupe or musk melon and cut into wedges (about 12 per melon).
- Wrap with prosciutto and secure with picks.
- 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.)
- Sweet and spicy and salty. (Also works well using blanched asparagus)