Sliced Melon With Serrano Ham Marcona Almonds And Basil Oil Recipes

SERRANO HAM AND MELON

Steps:

• Cut the melon in half and clean out the seeds. Peel away the rind and cut each half into
• 8 wedges.
• Place the ham in 1 layer on a large platter. Top with the melon slices and mint leaves. Drizzle with olive oil and season with salt and pepper.

SLICED MELON WITH SERRANO HAM, MARCONA ALMONDS, AND BASIL OIL

Steps:

• Blanch basil leaves in small saucepan of boiling water until just wilted, about 10 seconds. Transfer blanched basil leaves to bowl of ice water to cool. Drain; using hands, squeeze out excess water. Puree basil leaves, 1/2 cup oil, lemon juice, and 1 teaspoon sea salt in blender until smooth. Set aside.
• Divide melon among 4 large plates. Drizzle with basil oil. Arrange ham over melon. Sprinkle almonds and parsley over. Lightly drizzle additional extra-virgin olive oil over. Serve immediately.
• Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from tienda.com

SPICY MELON AND SERRANO HAM

Steps:

• In a medium saucepan, combine the cloves, star anise, cinnamon stick, coriander seeds, vinegar, water, sugar, and lemon rind. Set the pan over medium heat, and simmer for 3 minutes.
• Cut the watermelon and cantaloupe into large cubes, and drop them into the pickling liquid. Let the melon pickle for about 1 minute to allow the exotic flavors to infuse the flesh lightly.
• To serve: Lay 2 slices of ham in the center of a serving plate and top with a nice mound of the pickled melons. Scatter some olives around the portion, drizzle with the olive oil, and a dash of coarse salt. Repeat with the remaining ingredients