Cantaloupe with Prosciutto

Cantaloupe with prosciutto ham
is a great flavor combination.
Adding some crumbled bleu cheese,
topped with some herbed honey,
this is a very good recipe.

Ingredients:
1 cup honey
2 sprigs fresh rosemary
2 cups vegetable oil
8 thin slices prosciutto
2 ripe cantaloupes
1/4 cup extra-virgin olive oil
Salt and pepper, to taste
1 cup (6 ounces) crumbled Bleu Cheese

Directions:
Warm the honey and the rosemary
in a small saucepan on low heat
for 2 to 3 minutes.
Remove from the heat and set
aside for 2 to 3 hours.
Remove the rosemary sprigs.
Heat the vegetable oil in a
deep skillet on medium-high heat.
Fry the prosciutto until crisp,
about 1 minute. Drain and
cool on a paper towel-lined plate.
Peel the cantaloupes.
Cut in half and scoop out the seeds.
With a very sharp knife, slice both
cantaloupes as thinly as possible.
To serve the cantaloupe,
arrange 4 or 5 slices on
each of eight plates.
Drizzle with the olive oil;
and season with the salt and pepper.
For each plate, crush one piece
of prosciutto in your hand and
sprinkle over the cantaloupe slices.
Top with the blue cheese.
Drizzle with the rosemary honey.