Cantaloupe/Prosciutto/Basil Panzanella.

I seem to have trouble throwing things out. Case in point, I still have a stuffed tiger is from the hit Disney movie Aladdin that I received as a birthday gift in the 4th grade. Sadly (as if that last sentence wasn’t sad enough), this applies to food items which may or may not lead to bowel problems. I had a few thick slices from two loaves of bread and said, ‘Self, you have two options: you can either do something with it, whether it be a bread pudding or what have you, or throw it out.’

I decided to make a panzanella salad. And since tomatoes are no longer in season (tear), I added cantaloupe, basil, and some prosciutto I had in the fridge.

De-freaking-lightful.

Cantaloupe/Prosciutto/Basil Panzanella
Serves 2
Ingredients
½ lb. cantaloupe, cut into medium-sized cubes
6 large pieces of basil, cut en chiffonade
4 thin slices of prosciutto, diced
4 thick slices hearty bread, cut into medium-sized cubes
Butter
Extra-Virgin olive oil
Maldon salt

Procedure
1. Melt 3-4 Tbsps. butter in a large sauté pan over medium heat. Add bread cubes, and sauté until golden brown, about 8-10 minutes. Remove from heat.
2. In a large mixing bowl, toss cantaloupe, bread, basil, and prosciutto together with 2-3 Tbsps. olive oil. Serve with a sprinkle of Maldon salt.

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2 responses to “Cantaloupe/Prosciutto/Basil Panzanella.

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