1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*
1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
3 ounces prosciutto di Parma, julienned
1 bunch basil
8 fresh dark-skinned figs, trimmed and quartered
1/4 pound arugula
1 tablespoon extra-virgin olive oil
1 (4-ounce) block ricotta salata, shaved, for garnish
1 tablespoon crushed red pepper, for garnish
How to Make It
For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.
*Note: If you can't find Sharlyn melon, use extra honeydew or cantaloupe.
This was a wonderful side for a hot summer night. When the weather gets hot, I like to minimize cooking (3rd floor apartment with no AC). This was reasonably quick (just some chopping), healthy, and pretty tasty. Sharlyn melons are not available in any of the area grocery stores, so I just used a mixture of honeydew and cantaloupe. I put the melon, figs, and basil in a large bowl, drizzled about a tablespoon of olive oil over the whole thing, threw in the chopped prosciutto and about 2 ounces of shredded parmesan chesse, and then mixed the whole thing together. It was superb. I served this with roasted red pepper sandwiches (from Cooking Light) as a light summer dinner.
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