Rockmelon Carpaccio with Prosciutto and Ricotta

Cook Time 10 Minutes

Servings 4 as an entree

Ingredients

½ a rockmelon, skin and seeds removed
6 slices of prosciutto, very thinly sliced
3 tbsp fresh full cream ricotta
½ cup of pistachio, toasted and roughly chopped
Extra virgin olive oil, to drizzle
Salt and pepper

Method

With a sharp knife finely slice rockmelon and dollop. Arrange on a chilled flat platter, then dollop with ricotta. Drape the prosciutto on top of the rockmelon, sprinkle with the pistachios and season with salt and pepper. Just before serving drizzle with olive oil.