Melon and Prosciutto Straight Up
- 1 small seedless watermelon or seeded cantaloupe
- 1 teaspoon kosher salt
- 8 Crispy Prosciutto, recipe follows, for garnish
- 8 mint sprigs, for garnish
Peel and cut the melon into large chunks. Put into a food processor, add salt, and puree until smooth. Put puree into a pitcher and refrigerator for at least an hour or until well chilled.
Serve ice cold in chilled martini glasses garnished with Crispy Prosciutto and a sprig of mint.Crispy Prosciutto:
8 slices prosciutto
Place prosciutto slices into a cold non-stick pan in a single layer. (This will have to be done in batches.) Cook over medium heat until browned. Carefully turn the slices over and continue cooking until brown and crispy. The slices should be stiff when picked up. Drain on paper towels.
Yield: 8 slices
Recipe courtesy Michael Chiarello