Grilled Melon and Prosciutto Skewers Print Email

1 Rocky Ford cantaloupe
12-16 thin slices Prosciutto di Parma or Jamon Serrano
curls of Parmigiano Reggiano cheese*

Split melon, remove seeds, cut into wedges, remove from rind and cut into about 24 even cubes. Preheat a low to medium grill.

Split each slice of Prosciutto or Jamon into two long strips. Wrap melon cubes in ham and thread onto bamboo skewers – one to two per skewer. Grill over low to medium heat, or on an upper grill rack until heated through.

Meanwhile, slice a dozen or more thin curls of Parmigiano Reggiano with a vegetable peeler. Serve grilled melon as an appetizer with Parmigiano curls. – Chef Michaelangelo (mick) Rosacci, -

* Cheese can also be grated finely and used as a dip for the melon cubes.