Summer Melon with Fig and Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Looking for a new twist on your traditional summer salad? This Summer Melon with Fig and Prosciutto recipe blends sweet fruit with salty prosciutto di Parma for a unique and tasty side dish . Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper. Ingredients:
1 sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups) |
1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups) |
1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups) |
3 ounces prosciutto di parma, julienned |
1 bunch basil |
8 fresh dark-skinned figs, trimmed and quartered |
1/4 pound arugula |
1 tablespoon extra-virgin olive oil |
1 (4-ounce) block ricotta salata, shaved, for garnish |
1 tablespoon crushed red pepper, for garnish |
Directions:
1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.
2. *Note: If you can't find Sharlyn melon, use extra honeydew or cantaloupe.
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