This is phenomenal. I almost don’t want to write anymore than that…just phenomenal. I know it’s a bit summery for this time of year, but if you still have some melon in season in your area make this immediately. If not, make sure to mark it down somewhere for next summer so you don’t forget to make it! It’s a fresh, heartier take on the classic prosciutto with melon appetizer. The mint is a divine addition (versus the more traditional basil) and the flaky, salty ricotta salata balances the sweetness of the melon perfectly.
The original recipe from Bon Appétit can be found here.
As a shortcut we used diced pancetta instead of thinly sliced pancetta that you have to break into bite size pieces, but either approach works. We also used more melon than it called for simply because the orange honeydew we had from the farmer’s market was so juicy, sweet and amazing. Otherwise, this recipe is perfect as is. This salad would be great cold as a side dish (you would knock the socks off of your BBQ buddies if you brought this along) or warm as a main dish as we served it. You really can’t go wrong with this one…make it soon and make it often!
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