By Tested and perfected in the Sur la Table kitchen
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Grilled Prosciutto and Melon with Olive Oil
By Tested and perfected in the Sur la Table kitchen
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Yield/Serves:
Makes 8 servings
Vegetable oil, for brushing grill grates
1 large cantaloupe, rind removed and cut into 8 slices
8 slices Prosciutto di Parma
2 tablespoons extra virgin olive oil
This grilled version of the classic prosciutto and melon will add a nice flair to your next backyard party. Grilling this dish will accent both the salty flavor of the prosciutto and the sweetness of the cantaloupe.
If using bamboo skewers, soak for at least 1 hour in water before using.
Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a grill pan on medium heat. Brush grill grates with a thin layer of vegetable oil to coat.
Thread each melon slice onto the skewers and brush with olive oil.
Grill the melon slices, charring and turning once, about 3-5 minutes. Transfer grilled melon slices to a platter. Garnish each wedge of melon with a slice of prosciutto, freshly ground pepper and a drizzle of olive oil. Melon can be served warm or room temperature.
