Melon and proscuitto is a classic first course, excellent as a summer starter. Depending on the quality of the melon and the ham, this dish can be great or ordinary. I favor muskmelons, known as cantaloupes in the United States. Sometimes, at Connecticut farm markets, I can find the French cantaloupe, the charentais, of which there are many types, some with netted and some with smooth skin, including hte Cavaillon. My favorite ham is the Spanish Serrano, shaved very thin. Parma ham (prosciutto) is also excellent. Both are available at good delicatessens and specialty markets.

This fast and easy dish made with ingredients that I always have at home pleases everyone. Mozzarella can be replaced with a Swiss cheese, such as Gruyere, or with Cheddar. Be sure to use a gratin dish or shallow baking dish large enough to hold the slices of bread in one layer without overlapping.

This is one of those easy dishes that I make with ingredients that are usually near at hand. The timbales are particularly beautiful, despite taking only a few minutes to put together. I cut the onion and apple very thin with a mandoline or Japanese slicer. The timbales can be prepared a few hours ahead and garnished at the last moment.

NIH

Serving size 3/4 cup