Prosciutto Sticks with Melon Salad

For the prosciutto sticks with melon salad, peel the honeydew melon, remove the seeds and cut the flesh into small cubes.

Season the ricotta with salt, pepper and, depending on the desired spiciness, a more or less generous pinch of chili.

In a bowl, sprinkle the melon cubes with lemon juice and mix with the seasoned ricotta.

Season again and sprinkle with freshly chopped basil leaves or oregano.

Wrap each grissini with a sheet of prosciutto and serve separately.

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