Melon with Ham

melone mit · from Italy · Antipasti

Ingredients (for 4 people)

• 1 large ripe honeydew melon or cantaloupe
• 16 thin slices of prosciutto crudo or San Daniele ham
• freshly ground black pepper
• optionally a few fresh mint leaves
• optionally a few drops of Aceto Balsamico Tradizionale.

Preparation

1. Halve the melon with a sharp knife and remove the seeds with a spoon.
2. Cut the melon halves into wedges or bite-sized pieces.
3. Depending on the presentation, the melon pieces can be left with the peel or peeled completely.
4. The classic version arranges the melon wedges on a platter and drapes them loosely with the prosciutto slices.
5. Have the ham sliced paper-thin so that it is almost translucent and melts on the tongue.
6. The combination lives off the contrast between the sweet, juicy melon and the salty, savory ham.
7. Before serving, grind some black pepper over the ham.
8. If you like, scatter a few fresh mint leaves on top for an extra fresh note.
9. A hint of aged balsamic can further enhance the flavors.
10. This dish is always served cold as a starter and needs no further preparation other than arranging.
11. What matters most is the quality of both main ingredients: the melon must be fully ripe and aromatic and the ham of the best quality.