Cantaloupe With Bresaola Appetizer Recipe.
This no-cook appetizer is a fast and easy appetizer. The no-cook part makes this appetizer a fast and easy serve for your guests.
Cantaloupe With Bresaola Appetizer.
Who says that cooking has to be difficult. Actually this is a no-cook appetizer so even if you don’t know how to turn on an oven you can make this appetizer.
The only thing to note with this appetizer recipe is that you make them and serve immediately as the bresaola will not be as tender as is
So what wine goes with a cantaloupe and bresaola appetizer.
Riesling is a perfect foil for this appetizer, in softly-dry to softly-sweet styles. Moscato d’Asti is light, frothy, fresh, and crisp and would be a delightful sip. If you prefer, a dry Rosé would be perfect or try a Beaujolais/Gamay or lighter Pinot Noir to set off the Prosciutto.
A quick note on wines. Wine is not an exact science. If you don’t like any of the suggested wines above drink the one you like for this appetizer.
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- 1 cantaloupe, halved, seeded, peeled and cut into 1-inch cubes
- 1/2 lb. thinly sliced bresaola
- 1/2 cup fresh flat-leaf parsley leaves
- Sea salt and freshly ground pepper, to taste
You really just need to look at the picture to figure out how to make this one 🙂