Melon with Serrano Ham

How we make it.

1 small melon (Cantaloupe or Honeydew, one of those varietals)
4 ounces Serrano ham
Fresh basil
Spanish extra virgin olive oil, just a finishin' drizzle
Maldon salt, to taste
Cracked black pepper, to taste

Peel the rind off the melon. Cut the melon in half and scoop out the guts. Slice the melon into spear shaped wedges, about an inch wide each. Wrap each wedge in a piece of Serrano ham, tucking a basil leaf under each piece of ham. Arrange on a platter and sprinkle with Maldon salt, cracked black pepper and a drizzle of olive oil. Serve room temperature.

Why we make it.

Y'all know by now that I love Spain and I love to cook the wonderful things I've had there. Italy Italy Italy, yeah yeah yeah. France, sure sure sure. No one gives Spain enough credit. I'm trying to. Serrano ham is prosciutto's Spanish cousin. It's dryer, more like a country ham, but airier than its Kentucky counterpart. In Spain they sell it in paper cones at open air markets. You should have seen my cankles. Cankles aside, for some reason I need appetizers to be simpler than anything else I make and this one is simpler than everything. Juicy melon spears you didn't know you loved wrapped in dry, salty ham, brought to life by the crunch of Maldon salt and a hint of spicy Spanish oil. This fresh, easy hors d'oeuvre is unusual yet somehow obvious. Inspiring yet pretty damn plain. Good enough to make you hungry and light enough to keep you from full. It's the kind of dish that makes your guests wonder what will come next. That's why we make it.