Summer Melon With Fig And Prosciutto

• 1 Sharlyn melon, peeled, seeded, and cut into medium cubes (about 4 cups)*
• 1 honeydew melon, peeled, seeded, and cut into medium cubes (about 4 cups)
• 1 cantaloupe, peeled, seeded, and cut into medium cubes (about 4 cups)
• 3 ounces prosciutto di Parma, julienned
• 1 bunch basil
• 8 fresh dark-skinned figs, trimmed and quartered
• 1/4 pound arugula
• 1 tablespoon extra-virgin olive oil
• 1 (4-ounce) block ricotta salata, shaved, for garnish
• 1 tablespoon crushed red pepper, for garnish

1. For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.
2. *Note: If you can't find Sharlyn melon, use extra honeydew or cantaloupe.

melon, honeydew melon, cantaloupe, parma, basil, figs, arugula, extravirgin olive oil, ricotta salata, red pepper

Taken from www.myrecipes.com/recipe/summer-melon-with-fig-prosciutto (may not work)