Serves 8

Ingredients:
8 oz. (1/2 pound) Culatello or Prosciutto (thinly shaved)
½ cup Hazelnuts (split in half and roasted)
½ cup 30 Day old Pecorino, diced into ¼ by ¼ inch cubes
½ cup Honey Dew melon, diced into ¼ by ¼ inch cubes
½ cup Canteloupe, diced into ¼ by ¼ inch cubes
½ cup blueberries
2 Tbsp Organic Extra Virgin Olive Oil
2 Tbsp Rosemary honey
2 Tbsp 15 year old Balsalmic di Modena
¼ cup Italian parsley leaves

 

1. Place the culatello or prosciutto on a 12-inch plate or platter that is almost equal in size.
2.  Sprinkle the hazelnuts, pecorino, melons, and blueberries all over the charcuterie.  Drizzle the olive oil all over the plate.
3. Drizzle the honey all over the plate.  Drizzle the balsalmic last.  Garnish with the parsley leaves.

 

 

Note from chef:  * most people try to eat these type of dishes with bread, but I would rather encourage everyone to appreciate the delicate and wonderful individual ingredients by themselves.