Recipe courtesy of Stuart O'Keeffe
Episode: In The Doghouse
35 min
25 min
12 servings



Preheat the oven to 375 degrees F.

Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water.

Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.

Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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