Cantaloupe Gazpacho Shooter
- 1 ripe cantaloupe
- 1 lemon, juiced
- 5 tablespoons granulated sugar
- 1 cup chopped fresh mint leaves
- 6 slices prosciutto ham, cut in 1/2 lengthwise
Preheat the oven to 375 degrees F.
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Stuart O'Keeffe, 2010