Prosciutto and Melon and More
Prosciutto and melon is an Italian classic where the marriage of buttery salty prosciutto and the honeyed beauty of ripe melon combine for that quintessential summery bite. Here, I’ve added the sweet tartness of plums, a touch of balsamic glaze for a caramelized nuance, lemon zest for brightness and a hit of furikake for a gentle salty hit. This is the perfect warm-weather dish that’s perfect with a glass of rose—summer vibes here we come!
Serves 3-4
INGREDIENTS
1 ripe but firm cantaloupe
1 ripe but firm plum
3 oz thinly sliced prosciutto
1 tablespoon balsamic glaze
1 tablespoon extra-virgin olive oil
Lemon zest, for finishing
Furikake, for finishing
Mint leaves, for garnish
Flaky sea salt, for finishing
METHOD
Peel, seed and slice cantaloupe into thin wedges and arrange on a serving platter. Pit and cut plum into thin wedges and arrange amongst melon. Tear each piece of prosciutto in half and arrange on platter. Drizzle with balsamic glaze and olive oil. Finish with lemon zest and furikake, then garnish with mint leaves. Finish with flaky sea salt and serve.
