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Grilled Prosciutto e Melone
Prosciutto means so much more to us than simply a paper-thin salted and cured ham. It’s an Italian classic, delicate in texture and rich in taste, a treat that sometimes finds its way into our kitchen on special occasions or a seemingly idle summer afternoon. To cut down on the saturated fat, feel free to use half the amount of prosciutto by dividing each slice in half. Serves 4
Ingredients
- ½ medium cantaloupe sliced into 8 wedges
- ½ medium honeydew melon sliced into 8 wedges
- 16 large basil leaves 1 per melon slice
- 16 slices prosciutto 1 per melon slice
- 2 tablespoons extra-virgin olive oil
- black pepper
- Balsamic Reduction optional
Instructions
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Heat a grill to medium-high. Place 1 basil leaf on each piece of melon and wrap with 1 piece of prosciutto. Skewers are not necessary, although you can stick them through the melon if you feel so inclined. Drizzle each slice with olive oil (making sure to coat both sides), and top them with a sprinkle of black pepper. Throw them on the barbecue and sear until you see grill marks, 3 to 4 minutes per side. Add more black pepper as well as a drizzle of the Balsamic Reduction, if desired.
Recipe Notes
If you don’t have a grill, serve the wrapped melons raw or cook them in a skillet on high heat and sear until golden.