- 1 sharlyn melon, peeled, seeded, and cut into medium dice
- 1 honeydew melon, peeled, seeded, and cut into medium dice
- 1 cantaloupe, peeled, seeded, and cut into medium dice
- 1/2 pound prosciutto di Parma, julienned
- 1 bunch opal basil, micro leaves picked
- 4 black figs, trimmed and quartered
- 1/4 pound rocket
- 1/4 cup Tuscan extra virgin olive oil
- 1 (4-ounce) block ricotta salata, shaved, for garnish
- 1 tablespoon chile flakes, for garnish
- For each serving, place 2 ounces of each melon in the center of the plate. Place 1/2 ounce prosciutto on top of the melon, followed by 8 micro basil leaves, 4 fig quarters, and a few rocket leaves.
- Drizzle about 1 tablespoon olive oil on top and garnish with the shaved ricotta and a pinch of chile flakes.