I'm seeing less and less melons at the supermarkets nowadays because we are already off the calendar. Maybe in your part, melons are still around. Sweet and juicy. Sigh. Delicious bounties of summer, aren't they? Sometimes, I wish that some fruits & vegetables can remain all-year-round, but then, they will lose the genuine flavors that they give when their seasons arrive and besides, we will also lose interest in them. I like the excitement of counting the days until the season of a favorite fruit or vegetable arrives. And melons, dear melons are among them.
Because this is a plate that I absolutely love, when I see melons, I imagine them wrapped in prosciutto on my plate. I can live with this all summer. It's refreshing, sweet & salty at the same time. It was one of the first plates that I tried in Italy and immediately became a hit with my palate.
I had been pondering a lot on how I can serve melons with prosciutto differently for a long time already. I am sort of tired of seeing them in the conventional slice wrapped with prosciutto. Inspiration came across me and here is what I came up with. You don't really waste so much of the melons. I hate seeing the other half of the food in the trash just to attain a certain shape for beauty. What I took away from making these sticks ended up in the mouths of my children who enjoyed grabbing small odd-shaped bites from "Mom's-yes-you-can-eat-bowl". I was popping some in my mouth while I was preparing too.
I hope you enjoy your week! See you again in the next post!
Prosciutto-Wrapped Melon Sticks With Rucola
Makes 6 – 8 servings
- 1 melon
- 6 – 8 uniform slices of prosciutto crudo
- 6 – 8 fresh mint leaves
- Slice the melon to sticks.
- Wrap a group of them with a slice of prosciutto crudo.
- Serve them on a bed of rucola.
- Garnish with a mint leaf on top.