"Cantaloupe Melon and Basturma"
Portions 4

Ingredients:
Cantaloupe melon 1 med
Basturma 250 gr 1/2 lb.
Lime, fresh 1 pc
Fancy toothpicks 12 pcs
Fresh basil 1/2 bunch

Procedure:
Slice basturma as thin as possible.
Cut melon in half, lengthwise, remove all pips and cut into 4 segments.
Slice with a sharp knife from one end to the other end right under the skin.
Cut melons into finger-thick pieces and pull out slightly. One left, one piece to the right. Arrange Basturma on a cold plate, set melon next to it. Stick into each melon square a fancy toothpick. Garnish with a lime wedge and basil leaves

Variations: If Basturma is too spicy, use Parma ham or cooked ham.

Tip: Melons are in season now. Buy them from your friendly vendor around the corner or the city market. Instead of Cantaloupe, ‘Dini' or Netmelon will also do.

Hint: Basturma, the spicy dried beef from the Caucasus, is available (already sliced) in most supermarkets. But the best Basturma you will get only at markets from Georgian vendors. Look out for the meat that is surrounded by a 5-6 mm thick red-brown dried chili paste. This is the real thing. Best places to buy: ‘Tischinski Rynok', ‘Danielovsky Rynok' and the market behind the Metro Semyonovskaya (yellow line).

Time: 10 minutes plus time to chill melons

Drink tip: Georgian red wine (Kindsmaruli)

Note: All measures are rounded to the nearest convenient figure. (1 oz = 30 gr, 1 cup = 250 ml)