Our appetizers and main courses were absolutely delicious. I particularly enjoyed my appetizer and decided to recreate it at home - so here is my variation on it:
Prosciutto with Cantaloupe, Watermelon and toasted Hazelnuts
1 oz of prosciutto
1/2 cup of each cantaloupe and watermelon balls (use a melon baller to make the balls and remove seeds from the watermelon
1/2 cup of dry-roasted, unsalted hazelnuts, toasted and chopped into coarse pieces (I did not remove the skin of the hazelnuts)
1/2 - 1 tsp high-quality balsamico (I used a 12-year-old balsamico from Acetaia Leonardi which I had picked up during my cooking class in Tuscany)
1 tsp fresh thyme leaves, washed and dried
- Arrange prosciutto slices, melon balls and hazelnuts on a platter.
- Drizzle with balsamico and sprinkle with thyme.
- If desired, serve with baguette.