Prosciutto and Melon

 

Cucumber

Cantaloupe

Prosciutto

Mint

Olive oil

Balsamic glaze

Sea salt

 

Prepare the produce. Slice the cantaloupe into 1-centimeter-thick pieces. Then, use a petal-shaped cookie cutter to shape the “carrot” pieces. Next, slice the cucumber into 1-centimeter-thick pieces and use a flower-shaped cookie cutter to make cutouts. Assemble. Remove one of the flower petals from the cucumber cut out and place it on the melon carrot. Skewer the two parts together. Make prosciutto roses. Carefully lift the prosciutto ham pieces from one another so they’re still intact, and fold each piece over lengthwise twice. Cut the long piece of prosciutto in half. Then, fold and twist each half into a rose. Place a mint leaf in each prosciutto rose. Serve. Arrange the melon and cucumber carrots on a platter, and place the prosciutto rose in the center and smaller rosettes between each carrot. Drizzle olive oil, balsamic glaze, and sea salt on top.