Worth a trip

Summer Melon with Fig and Proscuitto Fruit Cup

Name: Summer Melon with Fig and Proscuitto Fruit Cup
Cuisine: italian
Ingredients: 1 sharlyn melon, peeled, seeded, and cut into medium dice; 1 honeydew melon, peeled, seeded, and cut into medium dice; 1 cantaloupe, peeled, seeded, and cut into medium dice; 1/2 pound prosciutto di Parma, julienned; 1 bunch opal basil, micro leaves picked; 4 black figs, trimmed and quartered; 1/4 pound rocket; 1/4 cup Tuscan extra virgin olive oil; 1 (4-ounce) block ricotta salata, shaved, for garnish; 1 tablespoon chile flakes, for garnish

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
2.
Drizzle about 1 tablespoon olive oil on top and garnish with the shaved ricotta and a pinch of chile flakes.

Recipes sourced from Epicurious.com.

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