Melon and Ratafia



  • Melon 
  • Ham 
  • Ratafia 
  • Parmesan shavings 
  • Fresh basil 

More details

Cut the melon in half and scoop out the seeds. Using a sharp pointed knife, cut around the halves in a zig-zag pattern. Use a melon baller to remove the fruit in neat balls into a bowl and marinate them in some spoonfuls of ratafia for 15 to 30 m. Arrange the melon balls in each half, decorate with the ham chiffonnade and sprinkle with the parmesan and some fresh basil leaves.