CANTALOUPE + CHARCUTERIE
CANTALOUPE: Although it’s not easy to cut into the thick-skinned gourd descendant, it’s well worth the effort. The oftentimes-overlooked, nutrient-dense cantaloupe has more beta-carotene than oranges, an exhaustive supply of vitamin C, a plethora of B’s and a healthy dose of K. Not to mention it’s refreshingly sweet, juicy, high in water content and can be used in a loaf, smoothie, sorbet, soup or salad. And if you’re feeling adventurous, it can also be used as a vessel!
CANTALOUPE + CHARCUTERIE
TIME
30 minutes
INGREDIENTS
Cheeses (choose 2-4):
4 oz Goat cheese
4 oz Gouda
4 oz Gruyere
4 oz Parmigiano-Reggiano
Meats:
2 oz Prosciutto, thinly sliced
4 oz hard salami
Fruits (choose 2-4):
1 small cantaloupe, sliced
2 peaches, sliced
2 pears, sliced
6 oz raspberries
Extras (choose 3-4):
Walnuts
Marcona almonds
Mixed olives
Baguette
Fresh basil leaves
Local honey
Coarse ground mustard
PREPARATION
Place ingredients on a flat, food friendly surface.
*For a more detailed guide on charcuterie board presentation see The Art & Ease of the Charcuterie Board
+CANTALOUPE: SUPPORTS BONE & IMMUNE SYSTEM HEALTH