Melon Carpaccio Not Your Usual Recipe, a new way to present the ultimate summer dish: prosciutto and melon.
An appetizer but also a main dish you can share with your family or friends during this scorching summer.
Francy’s Tip: For this recipe, you’ll need to make sure not to buy a melon that is too ripe, otherwise, it will be difficult to slice thinly.
To prepare this main course, you’ll only need one tool, the vegetable peeler.
How much does this dish cost? You’ll need a quarter of a melon, 2 oz of prosciutto, 1 oz of feta, three teaspoons of pesto in total, so the cost for two people is about 8 euros.
To compose the dish, you need to alternate slices of melon with slices of prosciutto and add diced feta, which with its salty taste pairs perfectly with the sweetness of the melon.
I completed the dish with a few teaspoons of pesto that, besides adding a touch of color, gives it a bold flavor, and for me, who doesn’t particularly love this fruit, it’s certainly the best way to eat it.
You can find the original Genovese pesto recipe on my blog here.
So, let’s cut the chatter and prepare this melon carpaccio, not the usual recipe eh, belin, it’s delicious!
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- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients: Melon Carpaccio Not Your Usual Recipe
- 1/4 melon (not too ripe)
- 2 oz prosciutto crudo DOP, di Parma
- 1 oz feta (diced)
- 3 tsp Genovese pesto
- 3 leaves basil
- 2 oz basil (leaves of)
- 2.5 oz Parmigiano Reggiano DOP
- 0.7 oz pine nuts
- 1 clove garlic
- 4 oz extra virgin olive oil
- 0.07 oz salt
Tools: Melon Carpaccio Not Your Usual Recipe
- 1 Vegetable Peeler
Steps: Melon Carpaccio Not Your Usual Recipe
First, I prepared the pesto (find the traditional recipe here) in this case, I didn’t use pecorino simply because I didn’t have it. 🙂
I started by putting the basil leaves in a blender.
The garlic clove, the parmesan, the pine nuts, and the oil.
I blended until I got my “green gold”, of course, the amount of pesto prepared is more than what you’ll need for this dish.
Clean and slice a melon, for this recipe you’ll need a quarter.
Use a vegetable peeler to slice it thinly.
After slicing the melon, simply compose the dish.
Alternate the melon slices with the prosciutto slices.
Add the pesto.
Finish the dish by adding the feta and basil leaves.
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FAQ (Frequently Asked Questions)
What other cheese instead of feta?
A burrata.
Can I use a mandoline to slice the melon?
For me, the vegetable peeler remains the best solution because it adapts to the curvature of the slice.
What if I don’t want to add the cheese?
You can simply eat it without.
