The first thing to remember about curating a garden party menu is diversity.
Picture a vast table full of friends and family, everyone carrying massive plates and pouring themselves their favourite delicacies. Not every item will appeal to everyone, but a family-style platter supper allows everyone to eat more of what they like while avoiding what they don't.
Rather than traditional canapés, we start our party with the ultimate shared European starter: Prosciutto with Melon Florets.
It's quick, easy, and a popular dish in Mediterranean restaurants. There are a few ways to present them together. While a slice of prosciutto wrapped around a wedge of melon is more common, we like the elegant look of ultra-thinly sliced prosciutto and shaved melon ribbons presented on a platter in small bunches or florets.
Don't believe us? Try it for yourself!
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Ingredients:
2 large cantaloupes
24 slices of thinly sliced prosciutto
Method
1. Cut the cantaloupe in half, peel the skin, and remove the seeds. Cut each half in half again. Shave each piece into long, thin slices using a mandolin or a vegetable peeler.
2. Make piles of prosciutto on a large serving platter, about 3 pieces per mound. Pinch together a small bunch of cantaloupe ribbons and place them on top of the prosciutto, creating florets. Serve immediately.
Now that you've got your menu all laid out, all there's left to do is get the party started!