Cantaloupe with Prosciutto

Cantaloupe and Prosciutto Giulia DoyleSummer is nearly over with school starting next week, but we’re still enjoying the weather, time spent outdoors and meals that don’t require a recipe. While I love a good cookbook and time spent in the kitchen, I also love this no-cook season, indulging in all the great fruits and vegetables from our CSA and the grocery store. Not much beats a perfectly ripe cantaloupe, dressed in good quality salty prosciutto, seasoned with some pepper and maybe a drizzle of good quality olive oil. No recipe needed, no kitchen needed – just a good knife!

Enjoy the fleeting days of this most wonderful season.


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