Grilled Cantaloupe With Prosciutto And Mozzarella
This Grilled Cantaloupe with prosciutto and mozzarella is the easiest recipe and you will want to repeat it over and over again this summer. It is a dish prepared with simple ingredients and amazing flavors that complement each other perfectly.
The cantaloupe slices are brushed with an olive oil and honey mix to give even more sweetness to the fruit. Above all, the prosciutto is the perfect cold cut to balance your taste buds and the milky taste of the mozzarella is the perfect addition.
Hi there, It’s Melanie from Bon Appét’Eat. I’m so excited to be virtually grilling on BBQinq with the Nolands! Unquestionably, this grilled cantaloupe recipe would be a perfect addition to a burger night like with my juicy and healthier turkey burger. If you want to transform this recipe in a lunch, may I suggest my cheesy pull-apart bread to accompany it?
How to grill cantaloupe?
When grilling cantaloupe, there are a few tips you want to keep in mind. It will help you to prevent your cantaloupe from becoming mushy.
- First, you need to cut your cantaloupe in half vertically from top to stem. Then, using a tablespoon, scoop out the seeds and discard them in your compost.
- Next, cut it into slices of approximately one-inch thickness, not thinner. If your fruit is cut too thin, it will cook too fast and become mushy. Not something you want to serve to your family or guests.
- Finally, brushing some olive oil on your fruit will help when handling them on the grill. I like to add some honey to the olive oil along with a pinch of salt. Gently brush one side and once on the grill, brush the other one.
Also, make sure your barbecue is at about 500 degrees F. This is very important! Having a hot barbecue will seize the fruit as opposed to grilling at a lower temperature, which will take longer to grill the cantaloupe and it will become mushy.
How to prepare this grilled cantaloupe recipe?
Now that your cantaloupe slices are grilled, let’s prepare the rest.
You will need some prosciutto, a ball of fresh mozzarella, and a generous spoon full of pesto. On a chopping board, slice your mozzarella and cut them into strips. Then, in a medium bowl, mix the cheese with the pesto until all the pieces are coated.
Substitutions and ideas:
– The fruit: While the cantaloupe is a great choice for its sweetness and vibrant color, a honeydew melon would also be a great alternative. What is in season is the best! Do you know how I choose my cantaloupe at the store? I smell it, this is my only test. It works!
– The cured meat: Undoubtedly the prosciutto is my favorite; it might not be yours, or you might want some other options. Therefore, feel free to use another meat or even add more if you like! I also added coppa in some plates, and if you have kids, they might prefer some black forest ham, it works too.
– The cheese: Feta or goat cheese are also great alternatives to use in this recipe. In lieu of a big ball of mozzarella, bocconcini will present very well.
Suggestions for presentation: Most of all, I love one-pot meals for the family feel; it brings warmth to the table with the idea of sharing. Therefore, I like to serve the grilled cantaloupe with prosciutto and mozzarella on a big plate for the whole family and/or friends to share.
Also, you can prepare individual plates for each and present it in a cute way. Lastly, if you are only using your BBQ for this meal, you should try this cast iron cornbread cooked on the barbecue.
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- 1 cantaloupe
- 3 tablespoons of olive oil
- 1 teaspoon of honey
- 1 pinch of salt
- 1 big mozzarella ball (190g)
- 1 teaspoon of pesto
- 12 slices of prosciutto
- Rinse your cantaloupe. Cut in half vertically from the top to stem. Then, using a tablespoon, scoop out the seeds and discard them in your compost.
- Cut it into slices approximately one-inch in thickness. Set aside.
- In a ramekin, mix the olive oil, honey, and salt, stir to combine.
- Heat your grill to 500 degrees F. Using a baking brush, brush one side of the cantaloupe with the olive oil mixture and put it on the grill, then brush the other side.
- Cook each side for 1 to 2 minutes; you should have nice grill marks on each side. Repeat until you have done the whole cantaloupe. Set aside.
- On a chopping board, slice your mozzarella then cut the slices into 1/4 to 1/2 inch strips. Then, in a medium bowl, mix the cheese with the pesto until all the pieces are coated.
- Plating: On one large plate or smaller individual plates, place the cantaloupe slices, roll the prosciutto into little roses and place them randomly on the plates, distribute the pieces of mozzarella on the plates or the large plate. Garnish with some fresh herbs such as basil.
- Suggestion: Drizzle with some balsamic glaze.
Amount Per Serving: Calories: 224Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 44mgSodium: 1599mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 18g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.