Summer Melon with Fig and Proscuitto Fruit Cup
['1 sharlyn melon, peeled, seeded, and cut into medium dice', '1 honeydew melon, peeled, seeded, and cut into medium dice', '1 cantaloupe, peeled, seeded, and cut into medium dice', '1/2 pound prosciutto di Parma, julienned', '1 bunch opal basil, micro leaves picked', '4 black figs, trimmed and quartered', '1/4 pound rocket', '1/4 cup Tuscan extra virgin olive oil', '1 (4-ounce) block ricotta salata, shaved, for garnish', '1 tablespoon chile flakes', 'for garnish']
For each serving, place 2 ounces of each melon in the center of the plate. Place 1/2 ounce prosciutto on top of the melon, followed by 8 micro basil leaves, 4 fig quarters, and a few rocket leaves.
Drizzle about 1 tablespoon olive oil on top and garnish with the shaved ricotta and a pinch of chile flakes.
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