Recipe: Roasted Pineapple with Prosciutto

Scott Uehlein's Roasted Pineapple with Prosciutto We will always love the tried-and-true prosciutto and melon matchup, but we're digging this tropical twist from Scott Uehlein of the Canyon Ranch Hotel & Spa in Miami Beach. The cured meat is paired with tangy pineapple and finished with a mellow rosemary oil. It's great for a casual nibble with drinks.

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