Description
Ina Garten’s melon and prosciutto create an elegant Italian appetizer that balances sweet summer melons with salty, silky cured ham. Guests will savor this simple yet sophisticated small plate perfect for warm afternoon gatherings.
Ingredients
Scale
Main Ingredients:
- 1 large ripe cantaloupe
- 6 ounces (170 grams) thinly sliced Italian prosciutto di Parma
Seasonings:
- Coarse sea salt
- Freshly ground black pepper
Garnish:
- 2 lemons, cut in quarters
Instructions
- Select a ripe cantaloupe with a sweet aroma and slight give when pressed at the stem end. Wash the exterior thoroughly under cool running water to remove any surface dirt or bacteria.
- Position the cantaloupe vertically on a stable cutting board. Using a sharp chef’s knife, decisively slice off both rounded ends to create a flat, stable base for further cutting.
- Stand the cantaloupe upright and carefully remove the tough outer rind by sliding the knife downward, following the curve of the melon. Rotate the fruit to ensure complete rind removal, leaving only the vibrant orange flesh.
- Slice the peeled cantaloupe in half lengthwise using a smooth, controlled motion. Use a spoon to scoop out and discard the stringy seeds and pulp from the center of each half.
- Place the cantaloupe halves cut-side down on the cutting board. Slice each half crosswise into uniform half-inch (1.27 centimeters) thick crescents, ensuring consistent thickness for even presentation.
- Artfully arrange the cantaloupe slices on four chilled dinner plates, creating an elegant fan-like pattern to showcase the fruit’s natural beauty.
- Gracefully drape thin, translucent prosciutto slices along the center of the cantaloupe, allowing the pink meat to contrast with the bright orange melon.
- Finish the dish by delicately sprinkling coarse sea salt and freshly ground black pepper over the arranged slices. Squeeze fresh lemon juice in a light, zigzag pattern to enhance the flavors.
- Serve immediately at room temperature to allow the full spectrum of flavors and textures to be appreciated.
Notes
- Elevate the dish by selecting a ripe, fragrant cantaloupe that yields slightly when pressed, ensuring maximum sweetness and juiciness.
- Layer gossamer-thin prosciutto slices delicately across the melon, creating an elegant presentation that balances salty and sweet flavors.
- Squeeze fresh lemon juice sparingly to brighten the natural flavors, adding a zesty complexity that cuts through the richness of the prosciutto.
- Finish with a whisper of coarse sea salt, allowing the cured meat’s inherent saltiness to complement the melon’s natural sweetness.
- Serve immediately at room temperature to experience the most vibrant and harmonious flavor combination of this classic Italian appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 118 kcal
- Sugar: 8 g
- Sodium: 12.4 mg
- Fat: 5.4 g
- Saturated Fat: 0.1 g
- Carbohydrates: 12.5 g
- Fiber: 1.1 g
- Protein: 6.7 g
- Cholesterol: 0 mg