Cantaloupe Carpaccio with Prosciutto, Mozzarella, and Cilantro

When you find ingredients that go magically together and only require assembly–you have the makings of an incredible dish.  With cantaloupe in season, grab your share at a farmers market or local grocer (they will be on all the end caps) along with some San Daniele Proscuitto (in my opinion the best kind), and a fresh ball of mozzarella.  The saltiness of the prosciutto combined with the sweetness of the cantaloupe and the creamy mozzarella equals summer heaven.  My secret ingredient is cilantro.  It completes the dish and adds another layer of flavor. 

Cantalope Carpaccio with Proscuitto, mozzerella, and Cilantro

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• Author: Tonja Engen

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Ingredients

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• 1 cantaloupe, sliced thin
• 1 package San Daniele prosciutto
• 1 fresh mozzarella ball
• 1 bunch cilantro minced

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Instructions

1. Core and slice cantaloupe into 1/4 inch thick pieces. Next layer cantaloupe with thin slices of mozzarella. Tear prosciutto in strips, twist the ends and add over mozzarella. Finally, Sprinkle with cilantro and serve.

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