Grilled Melon with Prosciutto and Extra-Virgin Olive Oil
This week the Girls have updated a favorite classic Italian recipe.
Prosciutto and melon is always a good way to start a meal but Grilled Melon with Prosciutto and Extra-Virgin Olive Oil, is great! The grilling intensifies the sugars in the melon and brings out the maximum sweetness and flavor. Add a wedge of real Parmesan Reggiano if you want to make the dish a little more substantial. Grilled Melon with Prosciutto and Extra-Virgin Olive Oil
Serving Size - 6 people
1 cantaloupe melon, sliced in 2-inch wedges Olive oil 12 pieces of prosciutto, thinly sliced Extra-virgin olive oil for drizzling Fleur de Sel or course sea salt
Grilling Method: Direct/Medium Low
Wash and dry cantaloupe, cut in half and scoop out the seeds. Cut each half into thirds, leaving the rind on the melon. Brush each piece lightly with olive oil. Place melon directly on the cooking grate for 6-10 minutes or until marked and warmed through. Turn once halfway through the cooking time. Remove melon from the grill and set aside on a clean platter. While the melon is still warm, wrap 2 slices of prosciutto around each wedge of melon. Drizzle with extra-virgin olive oil and sprinkle with fleur de sel. Serve immediately.