The melon, cucumber, and prosciutto tartare is a fresh and colorful appetizer, perfect for the hotter months. It combines the sweetness of the melon, the crunchiness of the cucumber, and the savory taste of prosciutto in an elegant but very simple dish to prepare. Served very cold, it’s ideal for impressing guests without turning on the stove and is absolutely delicious!
You can prepare the brunoise of the various ingredients in advance and keep it well covered with plastic wrap in the refrigerator. Assemble the different portions only at serving time with the rings and dress at the table with the prepared sauce.
This appetizer is very fresh and economical too!
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Always on the TOPIC of quick appetizers, here are some more suggestions just below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 10.5 oz melon
- 9 oz cucumber (better without seeds)
- 3 oz prosciutto (preferably sweet)
- 3 leaves mint (preferably fresh eh eh)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons pistachios (granulated or coarsely chopped)
- 1/2 lemon juice (juice of half a lemon)
- 1 teaspoon mustard (whole grain or …whatever you have at home!)
- 2 teaspoons agave syrup
- to taste salt
Tools
- Cooking Rings
- Cutting Boards
- Knives
A few steps for a delicious appetizer
Start this appetizer by cutting and peeling raw melon and cucumber into cubes about half a centimeter.
I thought about using a gadget bought on Amazon but then for speed decided to use a knife and I’m not very skilled…you’ll probably do better!!!
Slice the prosciutto into small cubes.
Then prepare the vinaigrette with pistachio granules by simply mixing all the ingredients in a small bowl.
Combine melon, cucumber, and prosciutto, mixing gently so as not to break them.
Serve using a cooking ring and dress with the vinaigrette only at the moment of serving the cold and fresh tartare without cooking!Enjoy your meal and happy cooking! Annalisa
Idea seen on Ig
Super Tips
The tartare of melon, cucumber, and prosciutto should preferably be consumed immediately after preparation to best appreciate its freshness and texture. It is possible to cut 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 stored in a closed jar in the refrigerator; before use, stir or shake it to emulsify again. Once dressed, the tartare should be consumed within 2 hours and extended storage is not recommended as the fruit tends to release water and the prosciutto can lose its fragrance.
