Antipasto di Melone e Prosciutto
Pane-Bistecca
On very hot days you do not like to eat anything heavy. For this purpose, such an Antipasto di Melone e Prosciutto is perfect! Fresh and light, fruity and quickly made, what better than to sit on the balcony or in the garden and feast, because such a refreshment slides down the throat almost by itself!
Summer on a plate!
Summer on a plate!
Ingredients
1 Melone as desired
150 g Prosciutto
1 Avocado
150 g Feta
1 Bunch Peppermint Leaves
1 handful of different colored Cherry Tomatoes
1 Cucumber
Salt and Pepper
Olive Oil
Juice of ½ Lemon
Instructions
1
Step 1
Core the melon and remove the rind, then cut the melon flesh into cubes. Place these on a large platter. Also dice the feta and place it in between.
2
Step 2
Peel and dice the avocado, put it in between. Cut the cherry tomatoes in half and put them between the other things on the plate. Halve the cucumber and cut into thick slices, add these to the platter as well.
3
Step 3
Sprinkle with salt and pepper and pour the juice of the lemon over it, then drizzle with a little olive oil. Cut the prosciutto slices in half lengthwise and roll up these half pieces. Then place them on the plate. Sprinkle with the mint and serve.
Notes
Perfect for summer!
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