Prosciutto is one of the best foods on the planet. Prosciutto and melon is a classic pairing. This small plate breathes some new life into it, changing texture and enhancing flavor to switch things up.
My continued push into rethinking classic pairings and small plates led me to one of my favorite things – crispy Prosciutto. All of that salty, hammy deliciousness turned into a crispy wonder.
It’s a texture that is desperately needed after I made my decision about the melon from the usual Prosciutto and melon combo: I turned it into a sauce. The classic features hunks of melon – awesome if you’re looking for something refreshing but less helpful if you’re working with a cheaper Prosciutto.
Because I’m a monster and can’t help myself, I added some toasted hazelnuts for a different kind of crunch. Crispy Prosciutto has a great crunch, buts it’s a fragile and thin crunch. I wanted something that would provide a meatier crunch without taking away from the star of the show. The toasted hazelnuts enhance the earthy flavor of the Prosciutto, again trying to dress up and puff up the cheap Prosciutto I used.
One piece of advice – reduce the sauce further than I did in the photos. I got impatient and just ran with it, but wished I had let it go longer to get even more of a syrupy glaze. Other than that, have fuckin at it and try this out. It’s easy to put together but has a strong visual and flavorful punch.
Crispy Prosciutto and Melon
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Amount Per Serving
Calories from Fat 147
% Daily Value *
Total Fat 17g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Total Carbohydrates 50g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- One Pack of Prosciutto
- 1/2 of a Cantaloupe
- 2-3 TBS Hazelnuts
- Juice of 1/2 Lemon
- 1 tsp Honey
- 1 TBS Sugar
- Salt to taste
- Pepper to taste
- Preheat your oven to 375
- Remove the rind from the 1/2 melon and put it through a blender. Pass the juice through a fine metal strainer or cheesecloth and add to an empty saucepan.
- Add the juice of the lemon, honey, sugar, salt, and pepper to the saucepan and bring to a simmer. Reduce until the mixture becomes syrupy and set aside to chill.
- Lay prosciutto slices flat onto a baking tray and put into the pre-heated oven until crispy - 10 to 15 minutes. You may need two baking trays.
- Remove the skins from your hazelnuts and crush into large pieces. Toast until golden brown and set aside.
- When the prosciutto is ready, plate by breaking into large shards. Add toasted hazelnuts and drizzle on melon sauce.
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