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 of Stuart O'Keeffe, 2010