- 1/4 pound thinly sliced proscuitto
- 1 cup roughly chopped cantaloupe, plus 3/4 cup finely diced cantaloupe
- 1 cup roughly chopped honeydew melon, plus 3/4 cup finely diced honeydew melon
- 1 cup roughly chopped sweet onion, such as Vidalia, Maui, or Walla Walla, plus 1 cup finely diced sweet onion
- 1/2 cup roughly chopped celery, plus 1/4 cup finely diced celery
- 1/2 cup roughly chopped red bell pepper, plus 1/4 cup finely diced red bell pepper
- 1 cup roughly chopped, seeded, peeled cucumber, plus 3/4 cup finely diced, seeded, peeled cucumber
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 3 slices white bread, crusts removed and cubed
- 2 tablespoons minced jalapenos
- 2 teaspoons minced garlic
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped cilantro
- 1/4 cup extra virgin olive oil
- 1 tablespoon salt
- 1 teaspoon finely ground black pepper
- Preheat the oven to 375ºF.
- Cover a baking sheet with parchment paper and bake the prosciutto until crisp, about 10 to 12 minutes. Remove from the oven and let cool.
- Combine the roughly chopped ingredients (cantaloupe, honeydew, sweet onion, celery, red bell pepper, and cucumber), lemon juice, lime juice, and bread in the bowl of a food processor or blender. Puree on high until smooth.
- Combine the finely chopped ingredients, jalapeños, garlic, chives, parsley, mint, cilantro, and olive oil in a large bowl. Stir well to combine. Fold the pureed ingredients into the chopped ingredients. Add the salt and pepper and stir well to combine. Let rest at least 1 hour, covered and refrigerated, for the flavors to blend.
- Serve chilled, garnished with crumbled crispy prosciutto.
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