Prosciutto e melone is a summer classic, but we love the idea of serving it in a more exciting way. Hasselbacking the melon and stuffing the slices with pieces of prosciutto and basil takes something that might feel a bit expected and makes it exciting and new. —Food52
Test Kitchen Notes
This recipe was developed in partnership with Shun Cutlery. —The Editors
thin slices of prosciutto (about 2 ounces), torn or sliced into small pieces
Slice the melon in half crosswise and scoop out the seeds with a spoon. Slice each half into four wedges, so you have eight wedges total. Working with one wedge at a time, carefully slice off the peel.
Cut very thin slices into each wedge, stopping about 1/8-inch from the bottom so you don’t slice all the way through and each melon wedge remains intact. It should lay flat on your cutting board.
If you want to make prosciutto e melone bites, cut some of your slices all the way through so you have bite-size pieces. (Skip this step if you’re serving as plated first course.)
Use the back of your knife to tuck in torn pieces of basil and prosciutto, alternating between the two, every few slices of melon. Aim for one to two of each per bite.