This is an incredibly easy antipasti to prepare for a late summer's night menu. This simple dish savors late summer fruits such as figs and heirloom melons.
Serves 6
12 fresh organic figs, halved lengthwise
1 large ripe organic melon such as an heirloom cantaloupe, Ogen, Sharlynn, or Canary Melon, halved, and seeded
6 oz of prosciutto, sliced thin
½ lb of semi-aged Italian salami such as salami toscano, sliced thinly
Assorted cheeses if desired, such as organic goat or gorgonzola and crackers
Remove skin of halved melon by creating a flat surface at one end of melon, (slicing off the end of melon will give you your flat surface); stand melon up on the flat end and slice down the length of the melon removing the skin. Cut melon into 6 wedges lengthwise.
Roll salami and prosciutto into cylinders.
Arrange organic figs in the center of a platter. Place rolled prosciutto and salami decoratively around figs with sliced melon.
Serve with assorted cheeses such as organic goat or gorgonzola cheese and crackers if desired.
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