CANTALOUPE GAZPACHO SHOOTER

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Cantaloupe Gazpacho Shooter image

Provided by Stuart O'Keeffe

Categories     appetizer

Time 35m

Yield 12 servings

Number Of Ingredients 5

1 ripe cantaloupe
1 lemon, juiced
5 tablespoons granulated sugar
1 cup chopped fresh mint leaves
6 slices prosciutto ham, cut in 1/2 lengthwise

Steps:

  • Preheat the oven to 375 degrees F.
  • Peel, seed and cut the cantaloupe into large pieces. Puree the cantaloupe, lemon juice, sugar, and mint in a food processor. If mixture is too thick add clean filtered water.
  • Put the prosciutto on nonstick baking sheet in 1 layer and bake or broil until crispy, about 5 to 10 minutes.
  • Pour the melon mixture into shot glasses and top with a piece of prosciutto in each glass.

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