FEEDS: 4-6

WHAT YOU'LL NEED:

• 1 ripe cantaloupe or honeydew melon
• 5-6 slices of fresh prosciutto
• Wooden toothpicks

LET'S COOK

Cut melon in half, scoop out seeds and cut into wedges. Carve small single bite chunks from each wedge.

Pull strips of prosciutto from the fresh slices. Wrap them around the melon chunks and secure with a toothpick.

MORE IDEAS:

When choosing a melon at the store initially search for one that has an even netting on its exterior and under that an even colored skin. It should feel heavy for its size and an aroma of sweetness at its stem end. Ripen at home on the counter until the kitchen has an off aroma.

Prior to wrapping you can squeeze lemon or lime juice on the melon first to accentuate the flavor.

Try this canapé paired with a glass of Gewurztraminer

FEEDS: 4

WHAT YOU'LL NEED:

• 1 pork tenderloin
• 3 cloves garlic - minced or chopped
• 3-4 T fresh chopped rosemary
• 1 T olive oil
• 1/2 t. seasoned salt

LET'S COOK

Preheat your oven to 400˚. Mix garlic, rosemary and salt together on a small tray. Rub oil all over the tenderloin. Roll oiled tenderloin in herb mix until well covered. Roast for 25-30 minutes.

Let sit for 5-6 minutes. Slice and serve.

MORE IDEAS:

Grill on medium high heat turning often for about 20 minutes depending on the heat of your fire.