Recipes
Melon, prosciutto, mozzarella, and pistachio pesto board.
Season :Summer
Servings :4-6 as an appetizer / 6-8 as side dish
Diet :X
Time :25 minutes
Difficulty :Easy
Sun-kissed salad grazing board with melon, prosciutto, mozzarella, and pistachio pesto. The perfect board for a warm summer evening.
INGREDIENTS
- 1 galia melon, peeled and sliced
- 1 cantaloupe, peeled and sliced
- 200g prosciutto or serrano ham
- 140g mini mozzarella balls
- 20g pistachios, peeled
- 20g Parmesan cheese
- 30g basil (plus a little extra for garnish)
- Juice of half a lemon
- 6 tbsp extra virgin olive oil
- Edible flowers
- Salt and pepper
PREPARATION
- Add the pistachios, Parmesan cheese, basil, lemon, olive oil, and salt and pepper to a food processor or mortar, and blend into a pesto.
- Arrange the Galia and Cantaloupe melon slices in layers of four, in alternating directions, across the wooden board.
- Fill the gaps with the prosciutto and scatter the mini mozzarella balls on top.
- Spoon small dollops of pesto over the board and drizzle with some extra virgin olive oil.
- Decorate with the edible flowers and basil, and serve.
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