Author Notes: This takes the classic prosciutto and melon combo and flips it on its head. Honeydew balls (or chunks!) get tossed with olive oil and Calabrian chilies, olives and mint, for a bright, summery, savory side. —Emma Laperruque
Serves: 2 to 4
Prep time: 20 min
Cook time: 15 min
ounces sliced prosciutto
ripe honeydew, peeled, seeded, and scooped into balls or chopped into big chunks (about 4 cups), chilled
tablespoons pitted, roughly chopped oil-cured olives
cup fresh mint leaves (smaller ones in tact, larger ones torn in half)
tablespoon extra-virgin olive oil
teaspoon crushed Calabrian chilies
pinch flaky salt, if needed
- Preheat the oven to 400° F. Line a sheet pan with foil. Add the prosciutto in a single layer. Roast for 10 to 15 minutes until wrinkly and firm. It will crisp significantly as it cools. Transfer to a paper towel-lined plate to cool completely.
- Meanwhile, assemble the fruit salad. Combine the melon, olives, and mint in a bowl. Add the olive oil and Calabrian chilies. Gingerly toss, taking care not to smush the melon. Taste and season with salt if necessary—remember, the prosciutto will be very salty. When you’re ready to serve, break the prosciutto into pieces and crumble on top.
- This recipe is a Community Pick!