Chilled Melon & Prosciutto Platter

Serves 6 · 20 min prep

Ingredients

• 1 medium ripe cantaloupe
• 1/2 medium ripe honeydew melon
• 2 cups cubed seedless watermelon
• 6 oz thinly sliced prosciutto
• 8 oz fresh mozzarella pearls
• 1/2 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp fresh lime juice
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 3 tbsp toasted pine nuts

Instructions

1. 1Chill a large serving platter or wooden board in the refrigerator for 15 minutes so the fruit stays cold longer once assembled.
2. 2Halve the cantaloupe and honeydew, scoop out the seeds, and cut the flesh into 1-inch wedges or rustic chunks. Cube the watermelon into similar bite-size pieces. Pat fruit lightly with paper towels if very juicy so the board does not get soggy.
3. 3In a small jar, shake together olive oil, honey, and lime juice until emulsified into a light dressing. Taste and adjust sweetness or acidity if needed.
4. 4Arrange the melon pieces in loose, colorful clusters across the chilled platter, leaving small gaps for the other components. Aim for height and contrast rather than a flat single layer.
5. 5Drape and fold the prosciutto slices into loose ribbons between the melon piles so they look abundant and easy to grab. Nestle mozzarella pearls in the open spaces.
6. 6Tuck whole basil and mint leaves throughout the platter for color and aroma. Drizzle the honey-lime dressing lightly over the fruit and cheese—do not drown it.
7. 7Scatter toasted pine nuts over the top, then finish with flaky sea salt and several grinds of black pepper. The salt makes the melon taste sweeter and balances the salty prosciutto.
8. 8Serve immediately or cover loosely and refrigerate up to 1 hour before guests arrive. Set out small tongs or cocktail forks so everyone can build their own perfect bite. Pair with iced coffee or a big pitcher of sparkling water with citrus.