Prosciutto and Cantaloupe with Herb-Infused Olive Oil
Crispy Parma prosciutto paired with sweet, ripe melon, drizzled with extra virgin olive oil infused with chili, is a classic Italian summer appetizer.
Ingredients
Fresh red chili peppers (such as jalapeño, small red peppers, or Jingle Bell variety)
3
Extra virgin olive oil (for steeping the chilies)
to taste
Prosciutto di Parma
6 slices
Cantaloupe (seeded and cut into 2.5 cm cubes)
1
Fresh basil leaves (for garnish)
to taste
Instructions
1
Make the herb-infused olive oil
Wash and dry the chili peppers. Using a small knife, make 3 slits on each chili. Place them in a glass jar and pour in olive oil until fully submerged. Set the jar in direct sunlight for several hours. (If you need to use it right away, warm it over medium-low heat for 10 minutes.) The herb-infused olive oil can be sealed and refrigerated for up to 1 week.
2
Preheat the oven
Preheat the oven to 150°C (300°F).
3
Bake the prosciutto
Arrange the prosciutto slices in a single layer on a foil-lined baking sheet. Bake in the oven until the prosciutto darkens in color and releases a bacon-like aroma, about 6 to 8 minutes. Remove and let cool.
4
Assemble and plate
Arrange the cantaloupe cubes on a serving plate and drizzle with the herb-infused olive oil. Top with the crispy baked prosciutto shards and garnish with fresh basil leaves.
