INGREDIENTS
¼ lb. thinly sliced prosciutto
1 cup roughly chopped cantaloupe, plus ¾ cup finely diced cantaloupe
1 cup roughly chopped honeydew melon, plus ¾ cup finely diced honeydew melon
1 cup roughly chopped sweet onion, such as Vidalia, Maui, or Walla Walla, plus 1 cup finely diced sweet onion
½ cup roughly chopped celery, plus 1/4 cup finely diced celery
½ cup roughly chopped red bell pepper, plus 1/4 cup finely diced red bell pepper
1 cup roughly chopped, seeded, peeled cucumber, plus 3/4 cup finely diced, seeded, peeled cucumber
¼ cup fresh lemon juice
¼ cup fresh lime juice
3 slices white bread, crusts removed and cubed
2 tbsp minced jalapeños
2 tspminced garlic
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
1 tbsp finely chopped mint
1 tbsp finely chopped cilantro
¼ cup extra virgin olive oil
1 tbsp salt
PREPARATION
- Preheat the oven to 375 degrees F.
- Cover a baking sheet with parchment paper and bake the prosciutto until crisp, about 10 to 12 minutes. Remove from the oven and let cool.
- Combine the roughly chopped ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or blender. Puree on high until smooth.
- Combine the finely chopped ingredients, jalapeños, garlic, chives, parsley, mint, cilantro, and olive oil in a large bowl. Stir well to combine.
- Fold the pureed ingredients into the chopped ingredients. Add the salt and pepper and stir well to combine.
- Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.
- Serve chilled, garnished with crumbled crispy prosciutto.
