Kornspitz "Prosciutto & Melon"

PREPARATION

Cut the melon in half, scoop out the seeds, then cut into quarters and remove the rind. Use a very sharp paring knife, a vegetable peeler or a mandolin slicer to thinly slice each piece into ribbons. Season the ricotta with a little salt and spread it onto the bottom half of the Kornspitz. Arrange alternate slices of melon and prosciutto on the ricotta. Garnish with roughly torn basil leaves.

 

Did you know?

Melons are full of antioxidants, such as beta-carotene, and a good source of electrolytes like potassium. They’re also rich in vitamin C.