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Watermelon Carpaccio

Sweet watermelon shavings get a savory snap from ribbons of scallions and crisped prosciutto.

  • Servings: 4
Watermelon Carpaccio

Photography: Johnny Miller

Source: Martha Stewart Living, August 2010


  • 6 thin slices prosciutto
  • 1 baby watermelon (about 4 pounds)
  • 2 scallions (green parts only)
  • Salt and pepper
  • 2 tablespoons olive oil


  1. Preheat oven to 400 degrees. Bake 6 thin slices
    of prosciutto on a rack-lined rimmed
    baking sheet until crisp, 6 to 7 minutes.
    Let cool; break each into 2 or 3 pieces.

  2. Remove rind of 1 baby watermelon (about
    4 pounds). Slice half the watermelon
    1/4 inch thick; reserve remaining melon
    for another use. Transfer to a large
    platter. Refrigerate until ready to use.

  3. Slice 2 scallions (green parts only) on
    a very sharp bias. Sprinkle watermelon
    with salt and pepper. Drizzle with
    2 tablespoons olive oil; top with prosciutto
    and scallions.

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