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Melon and watermelon carpaccio

Home > Life style > Recipes > Melon and watermelon carpaccio
Recipe proposed by : Nanie Cuisine
Recipe type : Starters

Preparation time : 20 minutes
Difficulty : Easy
Cooking time : No cooking required
Cooking cost : Affordable


Serves 4:
- 1 medium-sized melon
- 1/4 small watermelon
- 4 slices of Bayonne dry cured ham
- 8 black olives
- 20 g sheep's cheese
- Guérande fine sea salt
- Basil leaves


  • Cut the olives in half, remove the stones and chop the pulp into thin slices. Set aside.
  • Cut the Bayonne dry cured ham into thin slices. Set aside.
  • Remove the skins and seeds from the melon and watermelon. Cut both into thin slices using a mandolin. Arrange the melon and watermelon in alternating slices on the serving dishes. Place the Bayonne dry cured ham and black olive slices on top.
  • Layer the sheep's cheese shavings on top of the carpaccio. Garnish with basil leaves.
  • Sprinkle with a pinch of Guérande fine sea salt.
  • Serve chilled with a bottle of Rosé de Bonnet.


  • For a more elaborate presentation, cut the melon and watermelon slices into round circles using cutters of varying sizes. ‌
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Melon and watermelon carpaccio

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