Prosciutto with Fruit Recipe
Ingredients
| 1 cantaloupe or charentais melon | ||
| Figs | 4 | |
| 12 wafer-thin slices prosciutto | ||
| About 4 tsp olive oil, for drizzling | ||
| Pepper | 1 | |
| Sprigs of fresh parsley, to garnish | ||
Directions
1. Cut the melon in half lengthwise.
Using a spoon, scoop out the seeds and discard them. Cut each half into 8 thin wedges. Using a paring knife, cutb the rind off each slice.
2. Cut the stems off the figs, if using, but do not peel them. Stand the figs upright with the pointed end upward. Cut each into fourths without cutting all the way through, so you can open them out into attractive "flowers."
3. Arrange 3-4 slices of prosciutto on individual serving plates and top with the melon slices and fig "flowers," if using. Alternatively, arrange the melon slices on the plates and completely cover with the prosciutto; add the figs, if using.
4. Drizzle with olive oil, then grind a little pepper over the top. Garnish with parsley and serve at once.
Using a spoon, scoop out the seeds and discard them. Cut each half into 8 thin wedges. Using a paring knife, cutb the rind off each slice.
2. Cut the stems off the figs, if using, but do not peel them. Stand the figs upright with the pointed end upward. Cut each into fourths without cutting all the way through, so you can open them out into attractive "flowers."
3. Arrange 3-4 slices of prosciutto on individual serving plates and top with the melon slices and fig "flowers," if using. Alternatively, arrange the melon slices on the plates and completely cover with the prosciutto; add the figs, if using.
4. Drizzle with olive oil, then grind a little pepper over the top. Garnish with parsley and serve at once.
Chef
