Appetizer with hand cut prosciutto, fresh melon and burrata

Prosciutto and melon is probably the oldest appetizer in the world. Find out how to serve it in a gourmet way to impress your guests. A cold appetizer that is a must for summer lunches and dinners, perfect even in case of sudden guests or for buffet parties. But how to serve it in a spectacular way making it less anonymous and trivial?

To be honest, by increasing the quantities a little, this cold appetizer can also be transformed into a cold second course and, better yet, into a single dish. Well, if I were you, I would try this recipe for dinner tonight... Doesn't that sound like a great idea?! Accompany it with a good glass of wine or an ice cold beer, it's the best! The prosciutto with melon combined with all the ingredients that I have listed will become your workhorse for appetizers, lunches and dinners with friends, buffets and family celebrations. And don't forget to toast with a nice glass of Dolcetto d'Alba. 

In Piedmont, Dolcetto’s home, the name means “little sweet one.” Funny enough, wines are generally tart with loads black fruit flavors and occasionally aggressive tannins. The Dolcetto is an indigenous Piedmontese grape for long time majorly planted in this area. This varietal requires good exposure though not too warm in order to preserve a good acidity.

A beautiful complexity in this wine. Purple color, fresh and delicate aromatics of cherry, blueberry, spices and flowers. The structure has a lightness and brightness in it. Well defined by good tannins and harmonious acidity this wine has a pleasant freshness and intriguing character. Dolcetto d’Alba is the everyday wine usually combined with the typical Piedmontese appetizers.

Ingredients

4 slices cantaloupe melon

4 slices of prosciutto

100 g burrata cheese

2 teaspoons onion jam

1 tablespoon chopped pistachios

rocket to taste

extra virgin olive oil to taste

croutons to taste

Procedure

Slice the cantaloupe melon, remove the seeds and peel it. Wrap a slice of prosciutto around each slice of peeled melon. Distribute a little fresh rocket in a serving dish (I put the rocket only in half the plate). Place the melon slices wrapped in prosciutto on the rocket. Also add the burrata (in the area of the dish without arugula underneath). Add next to the burrata also two teaspoons of onion jam and some croutons to taste (I used whole meal crusts with sesame seeds). Decorate everything with chopped pistachios and finish with a drizzle of extra virgin olive oil to taste. Bring to the table the prosciutto  and melon with the fresh arugula appetizer and serve immediately.