Grilled Melon and Ricotta Salata

Date Added: Sep 3, 2010 Italian Hors d' oeuvre
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Prep Time

20 mins

Cook Time

6 mins

Ready In

26 mins



*to adjust serving size click on "serving box".


This fresh and creative dish is a great addition for an antipasto plate or a quick and healthy appetizer


  • 2  Each 1/2" Slices of Melon (can be any type)
  • 1
  • 3  Each 1/4" Pieces of Ricotta Salata
  • 2
  • 1/4  Pound(s) Prosciutto, sliced thin
  • 3
  • 2  Table Spoon(s) Extra Virgin Olive Oil
  • 4
  • 2  Table Spoon(s) Balsamic Reduction
  • 5
  • 6  Each Mint Leaves, fried
  • 6


    1. Cut melon off of rind
    2. Place ricotta salata and melon on outside of grill, avoiding any very hot areas
    3. grill for about 2-3 minutes on each side until you get nice distinguished grill marks
    4. Remove from grill
    5. Place melon on platter
    6. Top with prosciutto
    7. Break up ricotta salata all over platter
    8. Drizzle with extra virgin olive oil
    9. Drizzle with balsamic reduction
    10. Garnish with fried mint

    Balsamic Reduction


  • 1 Cup(s) Balsamic Vinegar
  • 2 Tea Spoon(s) Sugar, optional
  • Directions

    1. Add balsamic vinegar to a thick stock pot
    2. For a sweeter balsamic reduction, add sugar, stirring constantly until the sides are bubbling
    3. Once vinegar is reduced by half, remove from stove and place in refrigerator
    4. Let reduction cool for 15 minutes to thicken

    Fried Mint Leaves


  • As Needed Fresh Mint Leaves
  • As Needed Oil (for frying)
  • Directions

    1. Fry mint in hot oil for about 10 - 15 seconds
    2. Remove and drain off excess oil on a paper towel

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