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Grilled Melon and Ricotta Salata
Date Added: Sep 3, 2010 Italian Hors d' oeuvre
Description
This fresh and creative dish is a great addition for an antipasto plate or a quick and healthy appetizer
Ingredients
- 2 Each 1/2" Slices of Melon (can be any type)
- 3 Each 1/4" Pieces of Ricotta Salata
- 1/4 Pound(s) Prosciutto, sliced thin
- 2 Table Spoon(s) Extra Virgin Olive Oil
- 2 Table Spoon(s) Balsamic Reduction
- 6 Each Mint Leaves, fried
Directions
- Cut melon off of rind
- Place ricotta salata and melon on outside of grill, avoiding any very hot areas
- grill for about 2-3 minutes on each side until you get nice distinguished grill marks
- Remove from grill
- Place melon on platter
- Top with prosciutto
- Break up ricotta salata all over platter
- Drizzle with extra virgin olive oil
- Drizzle with balsamic reduction
- Garnish with fried mint
- 1 Cup(s) Balsamic Vinegar
- 2 Tea Spoon(s) Sugar, optional
- Add balsamic vinegar to a thick stock pot
- For a sweeter balsamic reduction, add sugar, stirring constantly until the sides are bubbling
- Once vinegar is reduced by half, remove from stove and place in refrigerator
- Let reduction cool for 15 minutes to thicken
Balsamic Reduction
Ingredients
Directions
- As Needed Fresh Mint Leaves
- As Needed Oil (for frying)
- Fry mint in hot oil for about 10 - 15 seconds
- Remove and drain off excess oil on a paper towel
Fried Mint Leaves
Ingredients
Directions
