Fava Bean, Prosciutto and Melon Spoon

This fresh Fava Bean, Prosciutto and Melon Appetizer Spoon takes the classical melon / prosciutto combination to a whole new level. The textures are interesting and the colors attractive. It is salty, sweet, fresh and surely invites you for more…

You know by now how I love appetizers. I made this colorful spoon for a dinner party with very close friends. We always laugh about it but I think that over the years, they earned their “trusted taster” badges!  We agree that they have to give constructive criticism and honest opinions because that is the only way to improve! This appetizer spoon got their seal of approval and I hope you like it too!

Bon Appétit!


Fresh Fava Bean, Prosciutto & Melon Spoon

Recipe Credits: Rafaella Sargi
Adapted from Cuillère Apéritives. Sylvie Girard-Lagorce
Makes 12 spoons

half a ripe melon
200 g fresh green fava beans, pods removed (but skin on)
6 slices of Prosciutto, each slice cut in two lengthwise 
1 teaspoon extra virgin olive oil
1 teaspoon white balsamic vinegar
Black pepper
Parmesan Cheese

Scale and prep all the ingredients
You will need a melon baller, a small pot, a small bowl, a vegetable peeler and 12 appetizer spoons.

Using a melon baller, make 24 small balls out of the ripe melon. Set aside in the fridge.
Bring a small pot of water to a boiling point add some salt and the fresh fava beans and let it cook for 4 minutes. Remove them from the heat, drain the water and let them cool down. Remove the skin by lightly squeezing them or “pinching” them. Discard the skin.
In a small bowl, put the blanched fava beans with the olive oil and white balsamic vinegar, season with salt and pepper and mash them with a fork. Equally divide the fava bean mixture on 12 appetizer spoons. On each spoon add ½ slice of prosciutto, 2 tiny melon balls and a very thin slice of Parmesan cheese (you can do that using a vegetable peeler and “shave” the Parmesan). Keep refrigerated until ready serve.