Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 1 Cantaloupe – make sure it is ripe before slicing into wedges Pecorino Romano Cheese – cut into 1/4 inch slices Fresh Mint – leaves only 2 tbsps. EVOO 2 tsbsps. Balsamic Vinegar Sea Salt & fresh Ground Pepper Directions Cut up the Cantaloupe into
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