Sheet Pan

Honeydew With Prosciutto, Olives & Mint

July  9, 2018
Photo by Ty Mecham
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

  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
  • 1 1/2 ounces sliced prosciutto
  • 1/2 ripe honeydew, peeled, seeded, and scooped into balls or chopped into big chunks (about 4 cups), chilled
  • 3 tablespoons pitted, roughly chopped oil-cured olives
  • 1/4 cup fresh mint leaves (smaller ones in tact, larger ones torn in half)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon crushed Calabrian chilies
  • 1 pinch flaky salt, if needed
In This Recipe
  1. 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.
  2. 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.

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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.