Grilled Cantaloupe with Prosciutto, Tarragon and Torn Mozzarella
When all these ingredients are in season at the same time, taking a bit of this dish will make you want to sing of its deliciousness from the rooftops! The best time for making this would be in early July.
We usually prefer to keep our fruit raw, but sometimes you just can’t go through a summer without tossing some fruit on the grill! Grilling cantaloupe brings out a warm, brown-sugary sweetness that pairs even more deliciously with salty prosciutto. Our Herbes de Provence oil and fresh tarragon give this dish a perfect finish.
This is a nice spread for happy-hour appetizers or for an after-dinner fruit plate.
Grilled Cantaloupe with Prosciutto, Tarragon and Torn Mozzarella
We usually prefer to keep our fruit raw, but sometimes you just can’t go through a summer without tossing some fruit on the grill! Grilling cantaloupe brings out a warm, brown-sugary sweetness that pairs even more deliciously with salty prosciutto. Our Herbes de Provence oil and fresh tarragon give this dish a perfect finish. Inspired by Food & Wine. Makes 8 to 10 pieces.
Ingredients
Ingredients:
- Half a local cantaloupe seeded
- 4 fresh figs halved lengthwise (optional)
- Sigona’s Herbes de Provence Olive Oil for brushing and finishing (see note)
- Sea salt and freshly ground black pepper to taste
- 8 to 10 slices prosciutto one per wedge of cantaloupe
- 1 8 oz ball fresh mozzarella
- 2 Tbsp chopped fresh Tarragon plus more for garnish
Instructions
- Heat an indoor grill pan or outdoor grill over high heat. Brush the grates with oil.
- Slice the melon into about 8 wedges that are at least 1-inch thick in the middle. Slice off and discard the rind, staying close to the fruit. Brush the cantaloupe with oil; season with salt and pepper. Grill the wedges about 2 minutes a side or until grill marks appear. If cooked much longer, the fruit will become too soft. Remove cantaloupe to a plate and allow to cool to the touch. If including figs, brush the cut side with oil and place them on the grill, cut-side down, for about 45 seconds or until grill marks appear. Remove and set aside.
- When cantaloupe has cooled, wrap a slice of prosciutto around the middle of each wedge; arrange the wrapped wedges on a serving tray. Add the grilled figs around the tray, if using.
- Instead of slicing the mozzarella, try tearing it. Grab hold of a corner of the cheese and pull; it will tear along it’s natural fault lines, not only giving the cheese a more rustic look, but also allowing it to soak up more flavor. Dot the mozzarella around the dish.
- Sprinkle the chopped tarragon on top of the fruit and cheese, season with salt and pepper and finish with a drizzling of oil. Garnish with additional sprigs of fresh tarragon. Serve at room temperature.
Notes
Sigona’s infused olive oils and balsamics are available in both markets and online at www.sigonas.com.
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