The melon, cucumber, and prosciutto tartare is a fresh and colorful appetizer, perfect for the warmer months. It combines the sweetness ofmelon, the crunchiness of cucumber, and the savoriness of prosciutto in an elegant yet very simple dish to prepare. Served well chilled, it is ideal for impressing guests without turning on the stove and is delicious!
You can prepare the brunoise of the various ingredients in advance and keep it well covered with plastic wrap in the refrigerator, then assemble the different portions with the pastry rings just before serving and dress at the table with the prepared sauce.
This appetizer is very fresh and also economical!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Want to receive a sweet and savory recipe on your phone every day?
Subscribe to my WhatsApp channel “La cucina di ASI”: zero spam, just tasty inspirations from Monday to Friday!
Click here to subscribe now! https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Still on the topic of quick appetizers, here are some other suggestions just below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 10.5 oz melon
- 8.8 oz cucumber (without seeds is better)
- 2.8 oz prosciutto (sweeter is better)
- 3 leaves mint (preferably fresh, eh eh)
- 4 tbsps extra virgin olive oil
- 2 tbsps pistachios (in granules or coarsely chopped)
- 1/2 lemon juice (juice from half a lemon)
- 1 tsp mustard (in grains or …as you have it at home!)
- 2 tsps agave syrup
- to taste salt
Tools
- Pastry Rings
- Cutting Boards
- Knives
Few Steps for a Delicious Appetizer
I start this appetizer in pastry rings by cutting and peeling raw melon and cucumber into cubes of about half an inch.
I had thought of using a gadget I got on Amazon but then went for speed with a free-hand knife and I’m not very good…you’ll do better, I’m sure!!!
I slice the prosciutto into small cubes.
I then prepare the vinaigrette with pistachio granules by simply mixing all the ingredients in a small bowl.
I combine melon, cucumber, and prosciutto, mixing gently to avoid breaking them.
I serve using a pastry ring and dress with the vinaigrette only before bringing the cold and fresh tartare without cooking to the table!Enjoy your meal and happy cooking! Annalisa
Idea seen on IG
Super Tips
The melon, cucumber, and prosciutto tartare should preferably be consumed immediately after preparation to best appreciate its freshness and texture. It is possible to cut the melon and cucumber in advance and store them separately in airtight containers in the refrigerator for up to 6 hours. The vinaigrette can be prepared up to 2 days in advance and kept in a closed jar in the refrigerator; before use, mix or shake it to re-emulsify it. Once dressed, the tartare should be consumed within 2 hours and prolonged storage is not recommended as the fruit tends to release water and the prosciutto loses its fragrance.
