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Prosciutto and melon is a classic Italian appetizer, but right now, the abundance of juicy, summery mango is too tempting to resist. Combined with the salty, cured ham, this tropical fruit works just as well, especially when freshly cut mint from your garden (or grocery store) is added to the mix.
To balance out the bold trio of mango, prosciutto, and mint, I went basic with the rest of the ingredients: bitter arugula to cut the sweetness, simple hollowed-out ciabatta for the bread, and mild mozzarella to meld it all together.
Et Vous
Nine West
Balenciaga
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