Recipe by Chef Erin Eastland
Photos by Amy Sheridan
summer melon, fresh ricotta & proscuitto
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 8-10
Ingredients
- 2 medium ripe melons, one green and one orange
- 1 batch fresh ricotta
- 15 thin slices proscuitto
- 1 Tbsp good olive oil
- juice of 1 lemon
- 4 leaves fresh mint, minced
- salt and fresh pepper
Make the ricotta. Once it’s cooled and mostly strained whip it with a rubber spatula, season and transfer to a serving bowl.
Peel the melon, scoop out the seeds and dice into small squares. In a medium mixing bowl dress the melon with the olive oil, lemon, salt and pepper.
Arrange the melon, ricotta and thinned sliced prosciutto on a serving platter and sprinkle over the fresh mint. Serve immediatey.
Happy cooking,
Erin
products used in this post
mud australia cheese platter
wobbly oval plate
gleena porcelain roly poly small bowl
skinny laminx cloudbirds apron
cru di cures extra virgin olive oil from lazio, italy
