Sweet & Sour Antipasto

Sweet & Sour Antipasto

In Italy it is very common to serve slices of melon with ‘prosciutto’. It makes a very tasty dish, generally served as appetizer at dinners or parties.

I had some Serrano ham which I had bought from Mr. Meat a few weeks back and decided to use it in this recipe, giving a special twist to the traditional recipe by adding a sweet balsamic reduction and a few soft balls of my homemade coconut milk ricotta (I will post the recipe VERY soon).

The result was this tasty, beautiful, fresh and healthy dish. Give it a try!


  • 1/2 melon
  • 100 gr Serrano ham
  • 200 gr ricotta cheese (I made my own with coconut milk)
  • fresh arugula
  • Kalamata olives
  • balsamic reduction
  • a drizzle of extra virgin olive oil

Remove the internal seeds from the melon and slice it up


Grab some Serrano ham

Figs and prosciutto tart expatcucina15

and lay all that on a plate together with some fresh arugula


Add some scoop of coconut milk ricotta (or cow milk ricotta),


some kalamata olives. Drizzle some balsamic reduction and extra virgin olive oil


and serve or refrigerate until ready to eat.



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.