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 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 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.

  3. 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.


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