Sweet watermelon shavings get a savory snap from ribbons of scallions and crisped prosciutto.
- Servings: 4
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
Preheat oven to 400 degrees. Bake prosciutto on a rack-lined rimmed baking sheet until crisp, 6 to 7 minutes. Let cool; break each into 2 or 3 pieces.
Remove rind of watermelon. Slice half the watermelon 1/4 inch thick; reserve remaining melon for another use. Transfer to a large platter. Refrigerate until ready to use.
Slice 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.