For a luscious twist on the classic Italian Prosciutto and Melon duet, grill the ripe melon first then drape thin slices of prosciutto crudo di Parma, di San Daniele, or Carpegna on the plate. With crunchy grissini or bruschetta as accompaniment, plus chilled glasses of sparkling Prosecco, serve as an antipasto or light meal.
4 to 8 servings. Grilling time is 1 to 2 minutes per melon slice.
1 large Tuscan melon, cantaloupe, or muskmelon (choose firm ripe)
Extra-virgin olive oil
Sea salt to taste
Ground white or black pepper to taste
8 to 16 thin slices prosciutto crudo
Fresh basil sprigs
Preheat the grill or grill pan. Cut the firm ripe melon into 1-inch (2.5-cm) thick slices and lightly brush with extra-virgin olive oil. Grill for 30 to 60 seconds per side. Arrange the grilled melon slices on each serving plate, lightly drizzle with fruity olive oil and season to taste with salt and pepper. Drape sliced prosciutto crudo on the side and garnish with fresh basil.