GRILLED PROSCIUTTO-WRAPPED MELON
While you can't go wrong with the classic cantaloupe and prosciutto pairing, feel free use any melon and cured meat you like. All the skewers need is a quick turn on the grill, and appetizers are served!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
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.
GRILLED ASPARAGUS AND MELON SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.
- In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
- Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.
- *Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.
PASTA SALAD WITH MELON, PANCETTA, AND RICOTTA SALATA
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Provided by Soa Davies
Categories Salad Cheese Pasta Side Bake Kid-Friendly Quick & Easy Dinner Lunch Ricotta Melon Mint Ham Summer Boil Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20-25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.) Let pancetta stand until cool enough to handle, then break into bite-size pieces.
- Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente. Drain pasta; run under cold water to cool. Drain and set aside.
- Whisk oil and vinegar in a large bowl. Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes. Toss to coat. Season to taste with salt and pepper. Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.
GRILLED FONTINA WITH PROSCIUTTO AND MELON
Use very ripe melon. A couple of small pieces won't make your sandwich wet. The Parmigianno is optional, as it may unbalance the sandwich towards saltiness, depending on the saltiness of your Fontina and the sweetness of your melon. Adapted from a recipe at Pithy and Cleaver http://tinyurl.com/cg6ncg
Provided by DrGaellon
Categories < 30 Mins
Time 17m
Yield 1 sandwich
Number Of Ingredients 6
Steps:
- Split the roll lengthwise and scrape out some of the crumb. Preheat a cast iron skillet over medium heat and grease lightly with a drizzle of olive oil.
- Split prosciutto slices in half and wrap each around one piece of melon. Place bottom of bread in pan, cover evenly with half the Fontina, then a layer of wrapped melon. Sprinkle with Parmigiano, then the rest of the Fontina. Place top of bread on sandwich, cover and cook on low 6-7 minutes. Carefull turn sandwich over and cook, uncovered, another 5 minutes until cheese is melted.
Nutrition Facts : Calories 811.3, Fat 23.4, SaturatedFat 11.8, Cholesterol 62.6, Sodium 1768.3, Carbohydrate 114.7, Fiber 6.6, Sugar 1.4, Protein 33.1
GRILLED ASPARAGUS AND MELON SALAD
This salad is a new twist on the classic combo of melon and prosciutto. Grilled asparagus keeps a slight crunch and also has a smoky char to it that pairs with the creaminess and subtle flavor of mozzarella and the fruitiness of melon. To top it off: crumbled prosciutto. I've always loved the salty tang of prosciutto, but since I started baking thin slices of it to make brittle, crispy chips, my love has become a full-blown obsession; they just seem to make everything taste better.
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 350°F.
- Line a rimmed baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes, until crispy. Drain the prosciutto on paper towels and set aside to cool. Chop the prosciutto into 1/4-inch pieces.
- Meanwhile, heat a small, heavy skillet over medium-low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes. Transfer to a plate to cool.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil. Season with salt and pepper. Grill for 2 to 3 minutes on each side until crisp-tender.
- In a medium bowl, combine the lemon juice and remaining 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.
- Arrange the asparagus on a platter. Spoon the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts and serve.
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PROSCIUTTO AND MELON PASTA SALAD RECIPE | MYRECIPES
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4.1/5 (10)Calories 357 per servingServings 4
- Cook pasta according to package directions, omitting salt and fat. Drain; cool to room temperature.
- Combine lemon juice and next 6 ingredients (through garlic) in a food processor; process to blend. With processor on, slowly pour olive oil through food chute; process for 15 seconds or until blended.
- Combine cooled pasta, arugula, cantaloupe, shallots, mint, and prosciutto in a large bowl. Drizzle the dressing over salad just before serving, and toss gently to coat. Top salad with cheese.
GRILLED MELON AND PROSCIUTTO PASTA SALAD | GIADZY
From giadzy.com
5/5 (1)Author Giada De LaurentiisServings 8Total Time 30 mins
- For the dressing: In a large bowl, whisk together the mustard, vinegar, extra-virgin olive oil and salt until emulsified. Add the basil, parsley, tarragon and Parmesan and stir to combine.
- For the salad: Heat a medium skillet over medium heat. Add the olive oil and prosciutto and cook, stirring often with a wooden spoon, until the prosciutto is brown and crispy, about 6 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Let cool.
- Heat a grill pan over high heat. Place the melon wedges in the pan and grill until nice grill marks appear and the melon is slightly caramelized, about 1 minute per side. Remove to a cutting board and chop into bite-size pieces.
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