Cantaloupe Carpaccio
Paper-thin slices of honeyed cantaloupe glisten with lime and olive oil, each bite delivering pure summer sweetness balanced by bright citrus and a whisper of heat from Aleppo pepper. This elegant starter transforms humble melon into something restaurant-worthy, perfect for impressing g...
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
—
Total Time
10 min
Servings
4 servings
Ingredients
- 1/2 medium-sized cantaloupe
- 1 tablespoonlime juice
- 1 tablespoonhoney
- whole tarragon leaves
- Aleppo pepper -- or crushed red pepper flakes
- Malden sea salt
- extra-virgin olive oil
- lime wedges
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Remove the seeds from the cantaloupe half and cut in half. Remove the rind in a very thin layer with a paring knife. It is fine to have some green left. Cut the cantaloupe flesh crosswise using a mandoline to make ribbons.
- 2
Combine the lime juice and honey in a small bowl. Brush onto the cantaloupe ribbons.
- 3
Arrange the ribbons on a platter, looping around to look like noodles. Top with tarragon and sprinkle with pepper and salt. Drizzle with olive oil. Serve with lime wedges.
Chef's Notes
Copyright: Chef Laura Bonicelli