Cantaloupe and Prosciutto Salad With Rustic Croutons

Name: Cantaloupe and Prosciutto Salad With Rustic Croutons
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 8-10 side dishes
Ingredients: 1 cantaloupe, cut into bite-sized pieces (about 5 pounds, and remember, when selecting, less green means more ripe); 3 tablespoons extra virgin olive oil; 1 tablespoon cider vinegar; 1 tablespoon sugar; 1/2 cup prosciutto di Parma, torn into small shreds (about 4 ounces); 3 tablespoons fresh chives, snipped (almost all of a 1 ounce cello package, plus additional for garnish); 1/4 teaspoon fresh ground pepper (to taste); 1 loaf crusty country bread (about 1 pound. Publix Supermarket has a Tuscan Boule that I like alot); olive oil, for broiling; 8 ounces fresh goat cheese

Submitted by Alan in SW Florida

"This easy-to-make salad is great as a stand-alone light lunch or as a side dish with almost anything for dinner. For a variation and about 50% cost savings, use sopressata instead of prosciutto...just cut thin slices into narrow strips. I serve the Rustic Croutons along with the salad when it is the main course for lunch or a light summer supper. The rustic croutons are served along side the salad, not in the salad."

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Ready In:: 17mins
Ingredients:: 10
Yields:: 8-10 side dishes

ingredients

SALAD INGREDIENTS
1 cantaloupe, cut into bite-sized pieces (about 5 pounds, and remember, when selecting, less green means more ripe)
3 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
1 tablespoon sugar
¹⁄₂ cup prosciutto di Parma, torn into small shreds (about 4 ounces)
3 tablespoons fresh chives, snipped (almost all of a 1 ounce cello package, plus additional for garnish)
¹⁄₄ teaspoon fresh ground pepper (to taste)
RUSTIC CROUTONS INGREDIENTS
1 loaf crusty country bread (about 1 pound. Publix Supermarket has a Tuscan Boule that I like alot)
olive oil, for broiling
8 ounces fresh goat cheese

directions

TO MAKE THE SALAD: Combine the melon pieces, olive oil, vinegar, prosciutto, sugar and chives in a medium bowl and toss gently to blend. Add pepper to taste. Salad can be made ahead several hours and refrigerated. Let come to room temperature for best flavor. Garnish with longer strips of chives.
TO MAKE RUSTIC CROUTONS: Preheat broiler.
Cut the bread into 1-inch thick slices. Coat generously with olive oil, using a brush, or pour some oil onto a flat plate and briefly dip both sides of each slice.Toast under broiler on an ungreased baking sheet until golden, about two-and-a-half minutes per side. WATCH CLOSELY! Let cool, then spread generously with goat cheese, or serve the cheese separately.

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RECIPE SUBMITTED BY

Alan in SW Florida

212

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>

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