Fresh Cantaloupe with sea salt and balsamic vinegar

img_7207

When a group of us stayed at a farm house in the south of France, we would head to the local markets each morning and come home with amazing pastries and, of course, freshly picked cantaloupe to serve for breakfast.  We ended up eating melon all day and realized that the store bought ones from back home were oversized and just not that good.  However, in the height of season, locally grown melons are small, fragrant, and juicy.  I like to serve them as a refreshing dessert or cut off the rind, wrap with very thinly sliced prosciutto and serve as an appetizer.

Ingredients 

  • Fresh cantaloupes, seeded and cut into boats
  • Aged balsamic vinegar
  • Sea salt
  • You can also take it off the rind and wrap it with prosciutto for an appetizer

Making It

  • Do no refrigerate melon, in a perfect world you serve it the day you buy it at a farm-stand or farmer’s market
  • Cut the melon inn half, scoop out the seeds. cut into boats, drizzle the balsamic, and sprinkle sea salt.  Serve on a platter

 

One thought on “Fresh Cantaloupe with sea salt and balsamic vinegar

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s