Date: 29 Jun 2014 Author: Jacqui Categories: Food, Savory Snacks & Nibbles, Starters & Soups Comments


A really easy and popular summery starter, prosciutto crudo and melon … but served in an elegant way!


  • Cantaloupe
  • Prosciutto Slices
  • Flaked Almonds


  • 2tbsp Olive  Oil
  • 1 tbsp Balsamic Vinegar
  • Salt & Freshly Ground Pepper
  • Chilli Flakes
  • 1/2 tsp fresh finely chopped mint


Start by slicing the cantaloupe widthwise, not lengthwise into circles, approx 1/2 cm thick.

Remove the seeds in the middle, and with a sharp knife, remove the peel from the melon by cutting it into a rough flower shape.

Mix the dressing ingredients and put aside.

Place the two different sized flower shapes onto a plate.

Take the prosciutto slices, halving lengthwise if necessary. Start by rolling tightly a short tapered end to form the heart of the rose, winding the slice loosely to form a rose. Use as many slices as desired, depending on how big or small you want the rose.

Place the rose on the cantaloupe slices. With a teaspoon, drizzle the dressing all around the cantaloupe and sprinkle with the toasted flaked almonds. Garnish with either parsley sprigs or mint leaves.

Serve 2

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