03 January 2013,22:34 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
35 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut the melon in half, scoop out and discard the seeds, then cut the flesh into 8 wedges. Arrange the wedges on one half of a large serving platter.
  • Arrange the salami, prosciutto, bresaola and mortadella in loose folds on the other half of the platter. Arrange the tomato slices and fig halves on the platter.
  • Sprinkle the olives over the antipasto. Sprinkle the basil over the tomatoes and drizzle with olive oil. Season to taste with pepper, serve with extra olive oil.


  • 150 grams pitted black olives
  • 2 tablespoon shredded fresh basil leaves
  • 75 ml cooking oil
  • 1 cantaloupe
  • 50 grams Italian salami, sliced thinly
  • 8 slices prosciutto
  • 8 slices bresaola
  • 8 slices mortadella
  • 4 plum tomatoes, sliced thinly
  • 4 fresh figs, halved
  • Pepper

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