Grilled Cantaloupe And Prosciutto Skewers Food

GRILLED PROSCIUTTO-WRAPPED CANTALOUPE

Steps:

• Heat grill to high.
• Cut cantaloupe into 16 slices. Season with pepper and basil.
• Wrap each with a slice of prosciutto.
• Grill each of the 3 sides for 1-2 minutes.

GRILLED CANTALOUPE AND PROSCIUTTO SKEWERS

Steps:

• Preheat grill to medium-high (400°F to 450°F) and lightly oil grates. Wrap 12 cantaloupe cubes each with 1 mint leaf, then with 1 prosciutto piece. Thread 1 wrapped cantaloupe cube, 1 unwrapped cantaloupe cube, 1 Halloumi cube, and 1 bread cube onto each of 24 (8 inch) presoaked skewers (add more pieces to larger skewers). Brush with oil.
• Place skewers on grill grates. Grill, uncovered, flipping once, until grill marks appear on both sides, about 1 minute per side. Transfer skewers to a platter. Drizzle with balsamic glaze and top with torn mint.

CANTALOUPE WITH HOMEMADE PROSCIUTTO

Steps:

• Combine the rosemary, salt, pepper and olive oil and rub the mixture all over the pork loin. Wrap in plastic and refrigerate overnight.
• Start a charcoal grill. When coals are very hot, place the pork on the grill and cook until browned on all sides, about 10 minutes. Remove the pork from the grill and let the coals burn down for 10 minutes. Return the pork to the grill, cover and let cook until it reaches an internal temperature of 150 to 160 degrees, about 3 hours. If the pork is not done and the fire is out, finish cooking in the oven at 325 degrees. Let cool. Refrigerate until cold.
• Trim the ends off of the pork and slice the roast as thin as possible. To serve, arrange the cantaloupe slices on plates or a large platter and drape 1 slice of pork over each piece of melon.

GRILLED PROSCIUTTO-WRAPPED MELON

Steps:

• Skewer melon wedges; wrap each with a slice of cured meat; and grill, flipping once, 1 to 2 minutes. Spritz with lime juice; serve.

BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA

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.