Melon Prosciutto Tartare with Mascarpone Cream

 

Serves: 2

Preparation: 15 mins

Cuisine: American, Italian

​

The recipe and photo for this lovely starter is courtesy of 

https://katerynascafe.com

 

I have recently invested in a set of metal rings for making pretty appetisers and am now busy looking for recipes where I can make stunning starters when entertaining and my latest brilliant discovery is finding a very creative Ukrainian chef called Kateryna and I am sharing on a number of her ideas in this section and have replicated her recipe.

​

These lovely recipes are a joy to share on to others.

​

She describes as following:

 An elegant no-cook appetizer that transforms the classic melon and prosciutto pairing into a refined tartare. Creamy, sweet, salty, and beautifully balanced – perfect for entertaining or when you want something simple that still feels luxurious.

 

 

 

 

Ingredients

 

 

Tartare Base

 

• 1 cup ripe melon cantaloupe or honeydew, finely diced (about 150 g)

• 2-3 thin slices prosciutto finely chopped

• 1 tbsp very finely chopped fresh basil

•  

Mascarpone Cream

 

• 2 tbsp mascarpone cheese

• 1 tbsp thick Greek yogurt

• 1 tsp honey

• 1 tsp finely grated lemon zest

• ½ tsp fresh lemon juice

•  

Optional Garnish

 

• 1 slice prosciutto torn into small pieces

• 1 tsp pine nuts lightly roasted

• Fresh basil leaves

 

 

Method

 

1. In a small bowl, whisk together the mascarpone, Greek yogurt, honey, lemon zest, and lemon juice until completely smooth, airy, and creamy.
    

2. Add the diced melon, finely chopped prosciutto, and basil. Gently fold everything together just until combined, keeping the mixture light and intact.
    

3. Taste and adjust if needed – a tiny extra squeeze of lemon juice can brighten the flavor if the melon is very sweet.
    

4. Place a 4-inch ring mold on a serving plate. Spoon the mixture inside and gently press with the back of a spoon to shape into a clean cylinder.
    

5. Carefully lift the mold to reveal the tartare. Garnish with torn prosciutto, roasted pine nuts, and fresh basil.
    

6. Serve immediately for the best texture and presentation.

 

 

Notes

 

• Use a perfectly ripe melon – fragrant, sweet, and firm enough to hold its shape.

• If the melon releases excess juice after cutting, gently pat it dry before mixing.

• Dice ingredients finely and evenly to achieve a refined tartare texture.

• Serve right after shaping to maintain clean edges and freshness.

​