Sunday Dinner

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Prosciutto and Cantaloupe Bites

Herb Roasted Cornish Game Hens

Roasted Vegetable Panzanella

Corn Risotto

Fig and Raspberry Crostata

I feel kind of silly even posting this because it really isn't much of a recipe.  It is more of an idea that brings together just a couple of ingredients.  But a classic pairing it is.  I enjoy the simple combination of the sweet melon and the salty prosciutto, but other ingredients can be added for flavor enhancement. Basil lends a freshness to the proceedings while the balsamic vinegar brightens up the flavors.  I have even seen it served with mozzarella cheese. 

The most important thing to remember is to use quality ingredients.  The melon should be at its peak in flavor and texture and the prosciutto should be the best you can find, preferably Prosciutto di Parma. And if you decide to serve it with the vinegar, an aged balsamic works best.  It is sweet and syrupy.  This little amuse-bouche is on my Can't go wrong with this list for appetizer ideas. 

Sunday Dinner one year ago

Summer Fruit Salad with Lime-Mint Syrup

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Regular readers know that we enjoy our Sunday dinners, but we also enjoy our Sunday breakfasts.  It is usually a tasty baked good, eggs in some form, and a seasonal fruit or salad.  This recipe is one we enjoy during the summer months when the berries and melons are at their peak and the herbs green and bright.  It is a simple salad with an extra pop of flavor from the juice and zest of a fresh lime and some fresh mint from my garden.  As good as the recipe is as written, feel free to use whatever fresh seasonal fruit you have on hand or enjoy.  In fact, I have a few other seasonal fruit salads based on this recipe.  Honeydew melon, blackberries, raspberries, pineapple, grapes, and even kiwis are all suitable candidates for this bowl of sweet goodness.