This is a play on the traditional prosciutto and melon starter, common in Italy during the summer. The ice cold sweet juicy melon is a natural pair for the salty sweet cured ham. In this recipe I crisp the prosciutto quickly in a pan to give a contrast in texture. A good friend gave us a whole leg of prosciutto as a gift one year not knowing I was pregnant and was not permitted to eat prosciutto. Never one to be deterred from eating, I would crisp my prosciutto in a frying pan and snack away. Since then I have been using prosciutto crisps in salad, with fish and now with soup. The dish is super simple to make and is easily portable (just give a shake or stir to the melon before serving). —woo wei-duan
Canteloupe, refrigerated, peeled, seeded and cut into large chunks
Heat an empty frying pan over high heat and add the prosciutto to the pan in a single layer. As the prosciutto discolours, 1 to 2 minutes, turn to crisp the other side (another 1 to 2 minutes). Remove from the pan and place on a kitchen paper lined plate to cool. Repeat with the remaining prosciutto. When the prosciutto crisps are cool, break them into bite size pieces with your hands. They should crumble easily.
Place the cantaloupe and the sherry in a blender and puree. Pour the melon puree in a bowl and top with the prosciutto crisps. Serve.