? cup Gorgonzola cheese
2 tablespoons whipping cream
1 large cantaloupe
� cup Port wine
12 slices prosciutto, sliced paper thin
5 ounces arugula leaves, washed and stemmed
1/8 teaspoon black pepper
1. Place � cup of the Gorgonzola cheese and the cream in a small saucepan and cook over medium heat until the cheese has melted and the sauce has a smooth consistency. Remove from the heat to cool.
2. Slice the cantaloupe in half and clean out the seeds. Scoop out balls of cantaloupe, using a melon baller. Place the cantaloupe balls in a medium bowl and pour the Port over them. Marinate for 30 minutes, stirring frequently.
3. Place 3 slices of the prosciutto on each plate and top with the arugula. Mound the melon balls on top. Drizzle with 1 tablespoon of the sauce and sprinkle with 1 tablespoon of the remaining cheese. (If the sauce has cooled too much to drizzle from a spoon, just put it back on the heat and stir until it becomes thinner, about 1 minute) Sprinkle with the pepper.
Nick Stellino suggests an alternate and more traditional way to serve this dish would be to cut the melon into thin wedges instead of balls, eliminate the Port wine marinade and wrap each wedge with a slice of prosciutto.