Follow these steps for perfect results
mint leaves
fresh
heavy cream
lemon juice
fresh
ripe melon
peeled, sliced
fresh figs
halved, quartered
prosciutto di Parma
thinly sliced
arugula
cleaned
kosher salt
black pepper
freshly ground
Pound six mint leaves to a paste using a mortar and pestle.
Incorporate heavy cream into the mint paste, ensuring a smooth mixture by scraping the sides and bottom of the mortar or a separate bowl.
Add lemon juice to the cream mixture.
Season generously with salt and pepper, adjusting to taste.
Halve the melon, remove the seeds, and cut into 1-inch-thick wedges.
Remove the melon peel from each wedge.
Halve some of the figs, and quarter the others, optionally leaving some stems attached.
Thinly slice the remaining mint leaves.
Arrange melon wedges randomly on a large platter.
Drape prosciutto slices over and around the melon.
Scatter figs and arugula leaves around the melon and prosciutto.
Repeat the arrangement with remaining melon, prosciutto, figs, and arugula.
Drizzle mint cream over the dish.
Sprinkle sliced mint on top.
Finish with a grind of black pepper.
Expert advice for the best results
Chill the melon and prosciutto before serving for a more refreshing dish.
Use a high-quality prosciutto for the best flavor.
Adjust the amount of mint cream to your preference.
Everything you need to know before you start
5 minutes
The mint cream can be made ahead of time.
Arrange artfully on a platter, focusing on color and texture.
Serve as an appetizer or light lunch.
Pairs well with crusty bread.
Its effervescence and fruity notes complement the dish well.
Discover the story behind this recipe
Classic Italian antipasto, often served during summer months.
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