Like the classic Melon and Prosciutto, this dish creates a perfect balance between sweet and salty. It can also be made with pears in the winter months.
Serves 4 as an appetizer
1 Sharlyn Melon (or other ripe melon)
1/4 lb Boccalone Lardo, chilled
1/4 cup Opal Basil leaves, packed loosely
1/4 cup Greek Basil leaves, packed loosely
1/4 cup Thai basil leaves, packed loosely
Extra Virgin Olive Oil
Cut both the bottom and the top off the melon, and stand it on one end. Use a sharp knife to remove the rind. Once clean, split the melon in half and remove the seeds.
Lay one melon half on the cutting board with the flat side down, and cut into 6 wedges. Repeat with the other half, giving 12 total wedges.
Arrange 3 wedges on each plate, and then season with sea salt and fresh ground black pepper.
Slice the lardo as thin as possible on a meat slicer or with a very sharp knife. Drape 5 slices of lardo over the melon wedges on each plate.
Tear the basil and mix them together. Sprinkle the plates with the mixed torn basils, then drizzle with extra virgin olive oil.