Melon wrapped in prosciutto has been around for centuries. In Medieval times melon was considered such a highly dangerous fruit due its cold and juicy nature that cooks would counterbalance it by wrapping it in something dry and warm. In Italy the choice fell on cured ham, and the combination has become so popular that we are still enjoying it today.
I’ve gussies up this classic by shaping the prosciutto into roses to match the photo, but it will taste just as good simply draped over the melon.
To form a rose, first fold the prosciutto in half lengthwise and then roll an end tightly around itself for the center of the rose. Then overlap slices around it, opening up each petal and using as much prosciutto as you like.
I make a tasty basil vinaigrette by first blanching basil leaves, shocking them in ice water and then pureeing them with lemon juice, and olive oil. If you wish, you can transfer the dressing to a squirt bottle and squiggle it over the top of each serving and drop small dots around the sides of the plate, to match my photo. A sprinkling of chopped Marcona almonds adds a delightful crunch.
I’m showing this as a first course, the recipe would work equally as well on an appetizer tray, wrapping small pieces of melon with prosciutto and drizzling them with the vinaigrette. .
Although prosciutto with melon originated centuries ago, today’s version is beautifully up-to-date.
MELON WITH PROSCIUTTO, MARCONA ALMONDS & BASIL OIL
1/2 cup packed fresh basil leaves
1/2 cup extra virgin olive oil, plus extra for drizzling
1/4 cup fresh lemon juice
1 teaspoon kosher salt
1 medium cantaloupe or honeydew or 2 small Charentais melons or a mixture, quartered, peeled, seeded,
thinly sliced
8 oz. thinly sliced prosciutto
1/4 cup Marcona almonds, chopped
1. Make basil vinaigrette: Blanch basil leaves in a small saucepan of boiling water util just wilted, about 10 seconds. Transfer to bowl of ice water to cool. Drain; using hands squeeze out excess water. Puree basil leaves, 1/2 cup oil, lemon juice and 1 teaspoon salt in blender until smooth. Set aside.
To make ahead: Vinaigrette may be refrigerated overnight.
2. Divide melon among 4 large plates Drizzle with basil vinaigrette. Arrange prosciutto over melon. Sprinkle with almonds. Lightly drizzle with vinaigrette. Serve immediately
Makes 4 servings.
