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Watermelon Carpaccio

Watermelon Carpaccio with Fried Prosciutto and Basil Oil

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This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil.


  • 1 ea Small red seedless watermelon

  • 2 cup Basil leaves

  • 1 cup Olive oil

  • 2 ea Green onion

  • ½ cup Pistachios, toasted, chopped

  • 12 slices Prosciutto, sliced and fried until crispy

  • ¼ cup Parsley leaves

  • ¼ cup Mint leaves, torn

  • 3/4 cup Goat cheese, crumbled

  • 1 tsp Aleppo chili flakes

  • 2 tsp Flakey sea salt

  • 1 tsp Cracked black pepper


  • Cut the watermelons into 3 inch rounds that are 1 inch thick and place into vacuum sealer bags.
  • Compress at 99% and remove from the bag. Slice each round into 4-6 slices using a mandolin or slicing knife.
  • Blanch the basil leaves for 10 seconds in boiling water. Drain and squeeze out excess moisture.
  • Puree the basil with the oil in a blender on high until thoroughly smooth.
  • Strain through a coffee filter for about 1 hour.
  • Cut the green onion on the bias about 1/16th inch thick.
  • Shingle the watermelon slices in a line down the center of a plate.
  • To serve: Sprinkle watermelon with the green onion, toasted pistachios, fried prosciutto, parsley, mint leaves, goat cheese, Aleppo chili flakes, salt and black pepper. Finally, drizzle the basil oil around the plate and serve.

Watermelon Carpaccio with Fried Prosciutto and Basil Oil