Summer Melon with Fig and Proscuitto Fruit Cup
A refreshing and elegant summer dish combining sweet melons and figs with savory prosciutto and peppery rocket, finished with creamy ricotta salata and a touch of heat from chile flakes.
6 servings
7 min
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Ingredients
- •1 whole sharlyn melon
- •1 whole honeydew melon
- •1 whole cantaloupe
- •½ pound prosciutto di Parma
- •1 bunch opal basil
- •4 whole black figs
- •¼ pound rocket
- •¼ cup Tuscan extra virgin olive oil
- •1 block ricotta salata
- •1 tablespoon chile flakes
- •for garnish
Cooking Instructions
- 1.
For each serving, place 2 ounces of each melon in the center of the plate. Place 1/2 ounce prosciutto on top of the melon, followed by 8 micro basil leaves, 4 fig quarters, and a few rocket leaves.
5 min
- 2.
Drizzle about 1 tablespoon olive oil on top and garnish with the shaved ricotta and a pinch of chile flakes.
2 min
