2 to 3 small ripe melons

2 tablespoons almond milk

8 slices shaved proscuitto

2 tablespoons D’Olivo Ultra Premium Extra Virgin Olive Oil

16 padron peppers

Salt and pepper for seasoning

1/2 cup melon sorbet

1/4 cup almonds, toasted and rough chopped

1 cup arugula

4 tablespoons D’Olivo Almond Oil


Peel and de-seed the melons, cut into various shapes and sizes. Arrange the melon on the bottom of a serving plate, showing off the different colors of the melons. Pour 2 tablespoons of almond milk on the bottom of the plate, just enough to cover the very bottom of the melons.

Carefully drape the shaved prosciutto over the melons.

In a smoking hot pan, add D'Olivo Ultra Premium Olive Oil and quickly add padrons. Constantly move the peppers around until fully blistered. Place onto a paper towel to soak any extra oil up, season immediately with salt and pepper.

Place padrons leaning up against melons, scattered across the plate.

With a small ice cream scoop, scoop 3 bite size scoops of sorbet on the plate, resting against the melons and padrons.

Garnish with almonds, arugula, and D’Olivo Almond Oil.

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