The perfect melon and prosciutto.
When I eat these, I am transported to Italy, the sweetness of the melon, coupled with the saltiness of the prosciutto, makes my tongue sing.
These look best when you can harvest perfect rectangular cubes of melon to then scoop two shallow holes in.
One, is used for the deliciously thin prosciutto rose, the other, used for oil and balsamic vinegar.
For plating purposes, the green pea sprout brightens the bite and ties everything together.
Need more inspiration? Check out my Microwave Made Panna Cotta