Cantaloupe And Mozzarella With Prosciutto And Basil Food
BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
Categories Cheese Fruit Pork Appetizer No-Cook Low Carb Quick & Easy Mozzarella Melon Cantaloupe Summer Prosciutto Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
- Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
- Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
- *Available at Italian markets, cheese shops, and some supermarkets.
CANTALOUPE AND MOZZARELLA WITH PROSCIUTTO AND BASIL
Enjoy with crusty bread for a no-cook dinner, or serve this sweet-meets-savory salad as an antipasti platter at a party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.
Nutrition Facts : Calories 212 g, Fat 8 g, Fiber 3 g, Protein 27 g
BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA
This recipe is based on a Bon Appetit recipe found on Epicurious.com. I made a few changes on size and presentation and I got "WOWs" from everyone at my luncheon! If you want the original version, just go to Epicurious under the same recipe title.
Provided by Grace Lynn
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Puree olive oil, basil and shallot in processor until basil and shallot are finely chopped.
- Can be made the day before and bring out to room temperature for an hour before serving.
- Make round balls from the smaller end of a melon baller, leave at least a half inch around the edges. Hold a toothpick with 2 fingers, stick in a melon ball with the rounded side down.
- Next, roll up a piece of prosciutto and place it on top of the melon ball.
- Then stick in a mozzarella piece at the end.
- Stick the toothpick with the mozzarella side down into the rim of the cantaloupe.
- Repeat until both half of the cantaloupe rims are filled with these little brochettes.
- Can be made 2 hours ahead, cover and refrigerate.
- Divide and pour the sauce into the 2 bowls of the cantaloupe.
- Dip a brochette into the sauce and put the whole thing in your mouth at once.
- Enjoy!
MELON AND PROSCIUTTO APPETIZERS
If you are looking for a fast appetizer, then Melon and Prosciutto are your thing. Ideal for hot summer dinners or fast lunches where you want to get something fresh in under 10 minutes.
Provided by Italian Kitchen Stories
Number Of Ingredients 3
Steps:
- Slice the melon on half.
- Remove the seeds and liquid with a big spoon.
- Slice the melon and cut of the crust (I prefer wider slices that can stand on a plate).
- Take slice of melon in one hand and slice of prosciutto in another and start to wrap prosciutto diagonally around melon.
- If your slices are short you can use two to cover the melon (at least the middle part).
- Place the wrapped melon slices on a plate or big platter and decorate with fresh basil leaves.
- Some people like to add freshly grated pepper or balsamic vinegar reduction. I like it plain.
Nutrition Facts : Servingsize 1 serving, Calories 269 kcal, Fat 11 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 2704 mg, Carbohydrate 17 g, Sugar 12 g, Protein 30 mg
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- Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves.
- In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.
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- To prepare the cantaloupe, cut in half and scoop out seeds. Cut each half into quarter inch slices then skin the melon leaving the flesh.
- Wrap each slice of cantaloupe in prosciutto, doesn't have to be tightly wrapped and if it rips, feel free to double up.
- Plate the prosciutto wrapped cantaloupe, sprinkle with torn basil leaves and salt then finish with a light drizzle of olive oil.
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- Prosciutto and Cantaloupe Pizza. Salty prosciutto and sweet cantaloupe are a match made in heaven! On your next pizza night, do yourself a favor and make this pie.
- Melon Prosciutto Skewers. Take a hint from Caprese salads and make your own sweet and salty version with these skewers. Ripe cantaloupe, fresh basil, mozzarella balls, and thin prosciutto slices make an enticing appetizer no one can resist.
- Watermelon Lemonade. Grab a giant pitcher because your family won’t want to miss this pink lemonade. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Honeydew With Prosciutto, Olives & Mint. One taste of this recipe and you’ll never be able to serve a bowl of olives all by their lonesome again. This recipe has it all.
- Cantaloupe Cucumber Salad. This fruit salad is anything but boring. Crisp cucumbers and succulent cantaloupe balls come together for a refreshing dish.
- Melon and Feta Tetris Salad. The presentation of this salad is ridiculously alluring. As the name suggests, the arrangement of each colorful cubed ingredient looks like a game of Tetris.
- Blackberry Honeydew Basil Salad. Tart blackberries are the perfect addition to the sweet taste of honeydew. Add a few leaves of basil to really make this salad pop.
- Watermelon Basket. Showcase your fruit salad in a dazzling display with this clever watermelon presentation. It may look like a lot of work, but it’s nothing a sharp knife can’t handle.
- Melon Basil Burrata Salad with Crispy Prosciutto. If you’re still not convinced melons are amazing, I urge you to try this recipe. This picture-perfect salad is bursting with all the best ingredients.
- Chilled Cantaloupe Soup. Come summer, I can’t stop lapping up this chilled soup. All the flavors are seriously refreshing and a wonderful treat on a hot day.
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- Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
- Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. DO AHEAD Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.
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- Peel and remove seeds from cantaloupe and honeydew. Slice cantaloupe, honeydew and fresh mozzarella into approximately ½" thick slices.
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- Cut your cantaloupe into small cubes that are about 1" wide. You can also use the larger side of a melon baller. You want about 20 cubes/balls.
- Start skewering by adding one basil leaf, followed by one mozzarella ball, then your prosciutto, lastly your melon.*When adding your prosciutto, use your own judgement. Make sure to fold/roll the prosciutto before skewering so it holds.
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- To make the skewers, skewer the cantaloupe balls with the mozzarella, basil leaves and pieces of prosciutto. You can do this however you’d like! Add more melon or more mozzarella according to your own preference. I find it easier to kind of “scrunch up” a prosciutto piece to skewer it.
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- In the bottom of a large mixing bowl, whisk together the olive oil, lime juice, honey, mint and season with salt and pepper.
- Set your Inspiralizer to Blade C. Load the cantaloupe onto the Inspiralizer and spiralizer until you start hitting the seeded interior. Scoop out the seeds and continue spiralizing until you yield about 4-5 cups of noodles. You can keep going and save the excess for future use or you can stop spiralizing, cube the cantaloupe (or keep whole) and save for future use.
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- Slice the melons in half and scoop out the seeds. Using a melon baller or round teaspoon, press against the melon and scoop out the balls. After you've scooped out the first layer, slice 1/2 inch off the top of the melon and continue scooping out balls. Repeat as necessary.
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To make the salad: Using a melon baller, scoop out small balls of the galia melon and honeydew and place in a large bowl. Add the mozzarella balls and basil leaves. Drizzle with vinaigrette, add prosciutto pieces. Sprinkle with the rest of your basil and serve immediately. To make the vinaigrette: whisk all ingredients together until honey ...
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CANTALOUPE, PROSCIUTTO AND MOZZARELLA SALAD | HEINEN'S ...
Ingredients: Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves. In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper.
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Over the prosciutto, layer the melon, the tomatoes and the mozzarella cheese. To make the basil vinaigrette, combine all ingredients in a blender or food processor and blend until smooth. Before serving, drizzle over the vinaigrette or just leave it in a small bowl with a spoon for individual serving.
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BALSAMIC GLAZED MELON, PROSCIUTTO & MOZZARELLA SKEWERS
Using a melon baller, scoop 24 balls out of the cantaloupe. Don't worry if they are not perfectly round, they will still work just fine! To assemble the skewers add one melon ball, followed by a slice of prosciutto. Add the mozzarella and finish with a basil leaf. You can either chill the skewers until ready to serve, or serve them immediately.
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Add bocconcini, oil, and red-pepper flakes; season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve. </RecipeText> </Recipe> </RecipeList> </ShopNCook> Back to …
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Lay the prosciutto on a serving plate, covering the whole plate. Cut the melon in half and remove the seeds. Using a melon baller, scoop out balls and place them onto the prosciutto. Add the mozzarella balls and drizzle everything with Lee Kum Kee Pure Sesame Oil. Add fresh black pepper, fresh basil and serve right away while cold.
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CANTALOUPE MOZZARELLA AND PROSCIUTTO RECIPES
Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.) Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper ...
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From pinterest.ca
From pinterest.ca
CANTALOUPE AND MOZZARELLA WITH PROSCIUTTO AND BASIL ...
Recipes. By Course Appetizers ... Cantaloupe and Mozzarella with Prosciutto and Basil. 2014-01-12 11:39:18. Enjoy with crusty bread for a no-cook dinner, or serve as an antipasti platter at a party. Save to Yummly Yum. Printer Friendly . Prep Time. 15 min . Total Time. 15 min . Prep Time. 15 min . Total Time. 15 min . Nutrition Facts. Serving Size. 966g. Amount Per Serving. …
From jessyandmelissa.com
From jessyandmelissa.com
CANTALOUPE AND MOZZARELLA WITH PROSCIUTTO AND BASIL
Cantaloupe and Mozzarella with Prosciutto and Basil As seen in Everyday Food 1 cantaloupe, halved and seeded 3/4 pound bocconcini (bite-size fresh mozzarella balls) 2 tablespoons extra-virgin olive oil 1/4 teaspoon red-pepper flakes (l omitted because we had kids eating this) Coarse salt and ground pepper 1/3 pound thinly sliced prosciutto 1/4 cup fresh basil leaves, torn …
From demisiapa.blogspot.com
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Layer and fan out the cantaloupe and mozzarella slices on a white serving plate with slices of the prosciutto ham in the center. Then make the pesto. Add the fresh basil to a robot coupe or food processor with the toasted pine nuts and use the pulse button to process until basil and pine nuts are cut up. Next, add the garlic and lemon juice and ...
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Cantaloupe and Mozzarella with Prosciutto and Basil (Everyday Food) 1. With a large melon baller, scoop melon flesh into a large bowl. 2. Add bocconcini, oil and red-pepper flakes, season with salt and pepper. NOTE: I left the red pepper flakes out because the girls were going to eat this too. So the flakes are optional.
From sites.google.com
From sites.google.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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