Grilled Melon and Prosciutto Caprese (grain-free)
 
Prep time
Total time
 
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Makes: 2-4 servings
Ingredients
  • 2 large handfuls spinach
  • 6 slices prosciutto
  • ½ cantaloupe melon, peeled, seeds removed and sliced about ½" thick
  • large handful basil
  • 1 pint tomatoes (or other seasonal tomatoes of your choice - whatever's sweet and gorgeous)
  • 12 small bocconcini mozzarella
  • drizzle balsamic glaze (we use this one; there's also a good version at TJ's)
  • good olive oil for grilling and drizzling
  • coarsely cracked black pepper
  • good flakey salt
Instructions
  1. Heat a grill or indoor grill pan to med-high heat. Peel and seed cantaloupe. Cut into ½" (or thicker) crescents. (Any thinner and it will become a mushy mess on the grill.) Lightly drizzle melon with olive oil.
  2. Place melon on hot grill and cook until just marked on one side only, about 1-2 mins. Do not overcook. (You'll end up with a slippery bit of mush that's decidedly unattractive.) Promptly remove to a plate.
  3. On a large platter, arrange spinach, prosciutto (little wound up rosettes completely optional) and grilled melon. Tuck basil throughout. Scatter tomatoes and bocconcini atop. Drizzle with balsamic glaze and olive oil. Generously season with coarsely cracked pepper and flaked salt. Enjoy!
Notes
Save for the prosciutto and mozzarella, this salad was 100% driven by the bounty of fresh goodies in our weekly CSA, including those gorgeous cherry and Indigo Rose tomatoes, and it's that freshness that lends such beauty to this plate. In that spirit, please do feel free to swap in whatever just-picked melons, tomatoes or tender baby greens you have on hand. It'll still be delicious.
Recipe by the pig & quill at https://thepigandquill.com/grilled-melon-and-prosciutto-caprese/