A sweet-sour syrup mixture flavored with currants gives the usual cantaloupe-and-prosciutto appetizer an interesting twist, and cutting the melon into small cubes instead of large wedges results in an elegant presentation.
*Note: Have your butcher put the sliced prosciutto on individual pieces of waxed paper to avoid having them stick together.
- 1 slightly firm cantaloupe, peeled, seeded, and diced finely
- 1 Cup water
- 1/2 Cup white balsamic vinegar
- 1/2 Cup white sugar
- 1/2 Cup currants
- 16 paper thin slices prosciutto di Parma*
- 16 large arugula leaves, for garnish
Place the melon in a mixing bowl and place in the refrigerator for 1 hour to chill.
In a small saucepan, slowly heat the water, vinegar, sugar, and currants. Bring to a boil and let the sugar dissolve. Pour the warm mixture over the cantaloupe. Let cool to room temperature.
Place the sliced prosciutto on a platter. Drain the liquid from the melon. Spread the melon down the center of the platter and garnish with the arugula leaves. Serve immediately.