"On very hot days you do not like to eat anything heavy. For this purpose, such an Antipasto di Melone e Prosciutto is perfect! Fresh and light, fruity and quickly made, what better than to sit on the balcony or in the garden and feast, because such a refreshment slides down the throat almost by itself!"
Antipasto di Melone e Prosciutto
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Prep time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 Melon to taste
- 150 g Prosciutto
- 1 Avocado
- 150 g Feta Cheese
- 1 bunch Mint Leaves
- 1 Handful of different colored Cherry Tomatoes
- 1 Cucumber
- Salt
- Pepper
- Olive OIl
- 1/2 juice of Lemon
Method
Step 1
Core the melon and remove the rind, then cut the melon flesh into cubes. Place these on a large platter.
Step 2
Also dice the feta and place it in between. Peel and dice the avocado, put it in between.
Step 3
Cut the cherry tomatoes in half and put them between the other things on the plate.
Step 4
Halve the cucumber and cut into thick slices, add these to the platter as well.
Step 5
Sprinkle with salt and pepper and pour the juice of the lemon over it, then drizzle with a little olive oil.
Step 6
. Cut the prosciutto slices in half lengthwise and roll up these half pieces. Then place them on the plate. Sprinkle with the mint and serve.