YIELD: 8 SERVINGS 1 cup honey2 sprigs fresh rosemary2 cups vegetable oil8 thin slices prosciutto2 ripe cantaloupes¼ cup extra-virgin olive oilSalt and pepper, to taste1 cup (6 oz.) crumbled blue cheese 1. Warm the honey and the rosemary in a small saucepan on low heat for 2 to 3 minutes. 2. Remove from heat and set aside for 2 to 3 hours. Remove the rosemary sprigs. 3. Heat the vegetable oil in a deep skillet on medium-high heat. Fry the prosciutto until crisp, about 1 minute. Drain and ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.