1 medium cantaloupe 8 slices prosciutto, about 4 ounces Kosher salt and freshly ground black pepper 8 ounces smoked paprika & garlic almonds, to serve
Melon with prosciutto is a classic Italian antipasto, and a great beginning to any summer meal. String balls of cantaloupe on bamboo skewers (found in the Asian food section of a local grocer), and between the melon, fold in salty ribbons of prosciutto. When grilled lightly, these skewered hors d'oeuvres have a smoky warmth and sweetness that pairs perfectly with a glass of fruity sangria.
Serve them with a bowl of smoky, spicy paprika almonds from The Greener Grocer in the North Market.
Place 16 bamboo skewers in a pan of water. Soak them for at least 1 hour.
Cut the melon in half and scoop out the strings and seeds in the middle. Discard. Use a melon baller or a teaspoon to scoop out round balls of melon. Skewer one melon ball about halfway down a soaked skewer. Tear a piece of prosciutto in half and twist it, then roll it into a rosette. Skewer this rosette above the melon ball. Add another melon ball, then the second half of the prosciutto slice.
Add a final melon ball. Repeat until you have 16 skewers. Sprinkle the skewers lightly with kosher salt and pepper. (This can be done up to 24 hours ahead of time. Refrigerate the skewers and lightly pat them dry before grilling.)
Heat a gas or charcoal grill until it is very hot. Place the skewers on the hottest part of the grill, and cook them for about 6 minutes, turning twice. Remove the skewers when the edges of the prosciutto are crisp, and the melon is warm. Serve immediately, with a bowl of smoked paprika almonds and a jug of Sparkling Summer Sangria.