We are all creatures of habit. Me? I look forward to my Friday night glass of wine. It's the perfect way to wind down after a week.
In general I go with lighter reds like cabernet francs and pinot noir. Thatboy likes dessert reds, like port. Strong and sweet. On their own, ports don't make my heart sing, but this is a really nice way to serve it if you're looking for both oomph of presentation and a way to improve on port. The wine soaks in to the sweet melon, giving it a nice fruity flavor. The salty prosciutto brings out the deepness of the port itself. And I love the combination of sweet and salty, so melon and prosciutto is a winning combination anyway.
Tipsy Melon with Prosciutto (From Trail of Crumbs)
1 ripe summer melon
- Halve the melon. Discard seeds. Slice a small piece off bottom of melon so it will balance on a plate without wobbling.
- Fill melons about a third with good-quality port wine. Chill until ready to serve.
- Serve with thin slices of prosciutto.