The Secret is Mint

Tuscan Melon, Prosciutto, Sharlyn Melon, Fresh Figs, Mint

Prosciutto, Melon and Mint

I've eaten this summer dish thousands of times and I never grow tired of it. Typically this recipe is comprised of only two things: sweet and juicy melon served with salty paper-thin prosciutto. It is delicious. But when friend of mine, Laurie Tilson, sprinkled some chopped mint on the prosciutto and melon one day that simple addition made an eye-opening difference! It is one of those "ah-ha food moments." I've never served it any other way since then.

It is amazing how just some lemon juice, or some fresh mint, or fresh grated nutmeg or lemon zest, a tiny pinch of salt---just one little ingredient can be the difference between ordinary and extraordinary.

If you can't get Tuscan Melon I highly recommend that because it is just a little bit sweeter than normal cantaloupe. (It looks like Cantaloupe, but with green stripes) If you can find the Tuscan Melon then a nice ripe Cantaloupe will be wonderful! (In the first picture there is also Sharlyn melon, but that is much harder to find.)

I won't even write the recipe since it is only these three things. You can arrange it on a platter or individually or wrap it as an hors d'oeuvres and serve it with toothpicks.


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