summer-melon-with-fig-and-proscuitto-fruit-cup-363410.json

{
    "directions": [
        "For each serving, place 2 ounces of each melon in the center of the plate. Place 1/2 ounce prosciutto on top of the melon, followed by 8 micro basil leaves, 4 fig quarters, and a few rocket leaves.",
        "Drizzle about 1 tablespoon olive oil on top and garnish with the shaved ricotta and a pinch of chile flakes."
    ],
    "ingredients": [
        "1 sharlyn melon, peeled, seeded, and cut into medium dice",
        "1 honeydew melon, peeled, seeded, and cut into medium dice",
        "1 cantaloupe, peeled, seeded, and cut into medium dice",
        "1/2 pound prosciutto di Parma, julienned",
        "1 bunch opal basil, micro leaves picked",
        "4 black figs, trimmed and quartered",
        "1/4 pound rocket",
        "1/4 cup Tuscan extra virgin olive oil",
        "1 (4-ounce) block ricotta salata, shaved, for garnish",
        "1 tablespoon chile flakes, for garnish"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Fruit",
        "Side",
        "Picnic",
        "Backyard BBQ",
        "Lunch",
        "Melon",
        "Cantaloupe",
        "Honeydew",
        "Spring",
        "Summer",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Summer Melon with Fig and Proscuitto Fruit Cup",
    "url": "http://www.epicurious.com/recipes/food/views/summer-melon-with-fig-and-proscuitto-fruit-cup-363410"
}