Serve this cold appetizer during the heat of summer for a sweet and savoury kick that's completely refreshing.
1 medium (4 lb.) ripe honeydew melon (or any kind of melon except watermelon)
Juice of 1/2 lime
1/2 tsp crushed red pepper flakes
1/4 tsp kosher salt
4 fresh mint leaves, torn into small pieces
6 oz. paper-thin slices prosciutto di Parma or prosciutto San Daniele
1 tbsp extra-virgin olive oil
Step 1: Cut off the stem and blossom ends of the melon. Stand the melon on one cut end and slice off the remaining rind. Cut the melon in half lengthwise from stem to blossom end and scoop out the seeds. Halve each melon half, so that you have four long wedges. Slice the wedges crosswise about 1/4" thick.
Step 2: Gently toss the melon in a bowl with the lime juice, red pepper flakes, salt, and half of the mint. Arrange on a platter, drape the prosciutto on top, and drizzle with the olive oil. Sprinkle with the remaining mint and serve immediately.
Serves 8 to 10
Reprinted with permission from Fine Cooking's In Season (2011 Taunton).