Summer Melon with Fig and Prosciutto
Ingredients 1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)* 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups) 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups) 3 ounces prosciutto di Parma, julienned 1 bunch basil 8 fresh dark-skinned figs, trimmed and quartered 1/4 pound arugula 1 tablespoon extra-virgin olive oil 1 (4-ounce) block ricotta salata, shaved, for garnish 1 tablespoon crushed red pepper, for garnish Preparation 1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper. *Note: If you can't find Sharlyn m...