| Grilled Melon and Prosciutto Skewers |
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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, www.TonysMarket.com - www.TonyRosacciCatering.com
* Cheese can also be grated finely and used as a dip for the melon cubes.
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