Confession time: I am not a fan of melon. Any melon. Watermelon especially. I can’t quite explain it–I otherwise adore fruit, but melons just have a taste, texture and smell that are off to me. I still remember the first time I tried it–I was all of eight or nine years old and
it was my first trip to Rehoboth Beach, and my parents had taken us to a random restaurant for breakfast, likely chosen because it had a buffet and therefore would please both my brother and me. I piled some watermelon and honeydew on my plate because my mom though I’d like it, and when I took that first bite I…did not enjoy it at all. Since then I’ve never developed the taste for it, and to be honest the smell of watermelon to this day makes me a little ill.
Needless to say: the classic Italian pairing of prosciutto with melon has never been something I’ve had much interest in, much less tasted. Then I saw Angharad’s post on pairing peaches with prosciutto over at Eating for England and I was immediately intrigued.
Does this ever work: the slices of peach are just sweet and juicy enough to play nicely in the sandbox with the ham, and using a mild goat cheese keeps the bite light and creamy. If you want more sweetness you can drizzle some honey over the slices like Angharad did, but personally I have more of a salt tooth than a sweet one, so I rubbed some garlic on the toasted bread to make it more savory.
Either way: run, don’t walk to you local market and get the ingredients to make this since peaches are at their peak right now, and you’ll forget that prosciutto with melon was ever a thing in the first place. An added bonus: no need to break out the melon baller.
Peach, Prosciutto di Parma and Goat Cheese Crostini
adapted from Eating for England
- 12 slices of bread from a thin baguette, about half an inch to 3/4″ thick
- 1-2 peeled garlic cloves
- Goat cheese (I like Charvie’s 5.3 oz pyramid because it’s so easy to spread; if using a regular log make sure you let it come to room temperature before using)
- 1 ripe peach, sliced into 12 slices
- 1/4 lb of prosciutto di Parma