Muskmelon on the Vine (Cucumis Melo), 'Earligold'
Muskmelon on the Vine (Cucumis Melo), 'Earligold'
Eberhart, Wally
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Villeroy & Boch Tableware 

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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well..
.is an act of integrity, and faith."


Basil-Dressed Melon and Prosciutto with
Black Pepper-Orange Mascarpone



Stonewall Kitchen, LLC
Shop Barefoot Contessa Pantry

"Men and melons are hard to know."
~ Benjamin Franklin

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Stanghon, Emma
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Still Life of a Melon and a vase of Flowers, circa 1872
Still Life of a Melon and a vase of Flowers, circa 1872
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La Belle Cuisine


Basil-Dressed Melon and Prosciutto with
Black Pepper-Orange Mascarpone

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press


(serves 4)

“We heighten the classic pairing of melon with Prosciutto by adding a splash
of sprightly basil mignonette (a vinaigrette minus the oil), luscious pepper-
spiked cheese, and the surprise of a crisp curried cracker. The dramatic presentation  and remarkable harmony of flavors in this dish linger long
after it has been devoured.”

Basil Mignonette 
1/4 cup minced shallots
1/4 cup tightly packed minced basil leaves
1 cup Champagne vinegar
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1/4 teaspoon salt

Black Pepper-Orange Mascarpone 
Grated zest of 1 orange
8 ounces (1 cup) mascarpone cheese
3 tablespoons fresh orange juice
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

1 cantaloupe or other ripe melon, peeled, seeded,
and cut into 8 wedges, for serving
8 thin slices of prosciutto, for serving
Curried Poppy Seed Cracker Bread, for serving

 1. Prepare the mignonette: Combine the shallots, basil, vinegar,
sugar, pepper and salt in a small bowl and mix well. Set aside
briefly or cover and refrigerate overnight.
2. Prepare the mascarpone:  Combine the orange zest, mascarpone,
orange juice, pepper and salt in a small bowl and mix well. Use
immediately or cover and refrigerate for up to 5 days.
3. To serve, tightly wrap each wedge of melon with a slice of the
Prosciutto. Arrange 2 pieces of melon in each plate. Drizzle lightly
with the basil mignonette and top with a dollop of the mascarpone.
If desired, stand a large piece of Poppy Seed Cracker Bread in the mascarpone cheese for a dramatic crunch.

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