Description
Cantaloupe Carpaccio with Prosciutto is a fresh summer appetizer made with chilled shaved melon, silky prosciutto, olive oil, pistachios, and sea salt. An easy, spectacular entertaining recipe.
Ingredients
- 1/2 medium, ripe cantaloupe
- 6 ounces thinly sliced prosciutto
- 3 tablespoons extra virgin olive oil, plus more for finishing
- 1/2 cup shelled pistachios, roughly chopped
- Flaky sea salt, to taste
Instructions
Chill the Cantaloupe
• Cut the cantaloupe in half and remove the seeds.
• Peel away the rind.
• Cut each half into large, manageable sections.
• Place the melon in the freezer for approximately 20 minutes, until very cold and firm but not frozen solid.
Build the Carpaccio
• Drizzle a large serving platter lightly with olive oil.
• Using a vegetable peeler, gently shave the chilled cantaloupe into thin ribbons directly onto the platter.
• Arrange the melon loosely rather than flattening it completely. You want some height and movement.
• Pull the prosciutto into small, easy to manage, loose ribbons or folds and arrange it over the melon.
• Add another light layer of shaved cantaloupe.
• Drizzle lightly with more olive oil.
• Scatter the chopped pistachios over the top.
• Finish with a light sprinkling of flaky sea salt.
Serve immediately while the melon is beautifully chilled.
Notes
Make It Your Own. The basic combination is hard to beat, but there are plenty of ways to play with it. Try adding:
• Fresh mint
• Basil
• Microgreens
• Fresh cracked black pepper
• A little fresh lime juice
• Lemon zest
• Crumbled goat cheese
• Burrata
• Toasted almonds
• Pine nuts
• A drizzle of balsamic glaze
For a little heat, add a very small pinch of chili flakes.
- Prep Time: 20 minute
- Category: Appetizer
- Method: Chopping
- Cuisine: Italian
