Prosciutto, cantaloupe melon and figs. A combination of traditional Italian cuisine: cool, summer, so transverse to please everyone. I enjoyed presenting the combination ham and melon in a different way, creating a gourmet appetizer for those, even in summer, to bring to the table something that will surprise without doing, though, too much effort in the kitchen. The idea was to use the cantaloupe as a canvas to decorate to create the dish.
I then used in a slice of cantaloupe section as a basis for the other elements: Parma ham, the figs, a creamy robiola cheese with Marjoram and Mint, some’ chopped pistachios and some Blueberry. Is’ very easy to prepare, I would say maximum yield and minimum effort, you have to serve no more than half an hour to the dish and compose obviously before you bring to the table, to ensure the freshness of each ingredient, but I assure you that to assemble all the ingredients we bring you two minutes.
I also remember another variation on the theme prosciutto melon and figs, the SLUSH CANTALUPO MELON WITH HAM, for those who want to bring to the table a wave of Siberian cold. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet and savory. Have a good day!
a cantaloupe, with Peel
120 grams of prosciutto di Parma
100 grams of cheese or other cheese
Marjoram and fresh mint, to taste
organic lemon zest, to taste
a handful of blueberries
a pinch of black pepper
chopped pistachios, to taste
The preparation of the ham, melon and figs are extremely fast and without cooking. Thoroughly wash the cantaloupe and cut it into 4 thick disks section in a centimeter and a half. Remove the seeds and inner strands and place each on a plate.
Wash the figs and fig cut each into four parts, and then into quarters.
Work robiola or cream cheese you have chosen up to make it soft, combine lemon peel, Marjoram and Mint finely chopped and ground black pepper. Put the cheese mixture into a pastry bag.
Arrange in the Center (inside the hole of the melon slice) Ham, trying to add volume in height (I rolled up the slices around each other), with the cream cheese to create 4 reference points on which to place the figs, cut into quarters, then garnish the melon with clumps of creamy robiola, decorate with Cranberries, some fresh aromatic herbs and pistachio grains. Refrigerate for 15-20 minutes before serving and enjoy your meal!