Melon Carpaccio with Prosciutto
Melon Carpaccio with Prosciutto
Melon Carpaccio with Prosciutto
Melon Carpaccio with Prosciutto

Melon Carpaccio with Prosciutto

David Venable

I love the smell of fresh melon! Adding a savory element to a sweet fruit is unexpectedly delicious.

Ingredients

  • 1/2 cantaloupe or honeydew melon, chilled; or 1/4 of a seedless watermelon, chilled
  • 1 Tbsp sherry vinegar
  • 1 Tbsp extra virgin olive oil
  • 1/2 Tbsp honey
  • 1 oz thinly sliced prosciutto, julienned
  • 1 tsp fresh thyme leaves, chopped
  • Fresh cracked pepper, to taste

Preparation

Chill 2 serving plates in the freezer until ready to plate.
Remove the rind and any seeds from the melon. With a knife or a mandolin, thinly slice (slightly thicker than paper thin) the melon along the longest side of the flesh. Set aside.
In a small mixing bowl, combine the sherry vinegar, olive oil, and honey to make the dressing.
When ready to serve, remove the serving plates from the freezer and divide the melon between them, shingling a single layer over surface of the plate. Divide the prosciutto and the thyme leaves over the melon. Using a spoon, drizzle the dressing over the carpaccio. Sprinkle with fresh black pepper to taste.

Cook's Notes

To choose a ripe cantaloupe, look for no bruises, intact netting, and an underlying orange-ish to white-ish color. Also, if the stem end smells like a delicious cantaloupe, then it's ripe!

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