Cantaloupe with Bresaola

This no-cook appetizer is perfect when you’re entertaining on a hot summer day. And it’s a snap to make, so you’ll have plenty of time to spend with your guests.

Ingredients:

  • 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

Directions:

Using 36 short wooden skewers, thread a piece of cantaloupe, a slice of bresaola and a parsley leaf onto each skewer. Arrange the skewers on a platter, season with salt and pepper and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).