Image courtesy of Melkos and Merlot

Prosciutto and melon has been a thing for decades for a reason. It just works. All that salty earthiness of a very aged Italian ham complemented to perfection by the sweetness that tastes of the sun.

I add melon’s distant cousin, cucumber, to this magic medley. Plus goat’s chevin shaped into baubles and rolled in pink peppercorns. A few pretty borage flowers and it’s Christmas on a plate.

Ingredients

  • Prosciutto
  • Melon and cucumber, cut into any shape you want
  • Goat’s chevin
  • Pink peppercorns
  • Radish, sliced as thinly as possible
  • Wild rocket
  • Celery
  • Balsamic glaze
  • Edible flowers
Use a julienne peeler to cut long shoestring strips of celery and pop them in cold water for a few minutes to crisp up, then drain and pat dry. Form a wreath shape with the celery. Shape the chevin cheese into little ‘baubles’ and then roll them in some crushed pink peppercorns – not a lot, it’s wonderfully perfumed but also strong, so go gently. Assemble your wreath using the rest of the ingredients. Decorate it with a few rocket leaves and some edible flowers.
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Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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