Ingredients with Measurements:
- 1 cantaloupe melon
- 8 slices of prosciutto
- 1 cup of fresh mozzarella, diced
- 1/4 cup of fresh basil, chopped
- 1/4 cup of balsamic glaze
- Salt and pepper to taste
Special equipment needed:
- Grill
- Sharp knife
- Spoon
- Skewers
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Cut the cantaloupe in half and remove the seeds with a spoon.
3. Cut a small slice off the bottom of each half to create a flat surface.
4. In a bowl, mix together the diced mozzarella, chopped basil, salt, and pepper.
5. Stuff each cantaloupe half with the mozzarella mixture.
6. Wrap each stuffed cantaloupe half with 4 slices of prosciutto, securing with skewers.
7. Place the stuffed cantaloupe halves on the grill, cut side down.
8. Grill for 5-7 minutes, or until the prosciutto is crispy and the cheese is melted.
9. Remove from the grill and drizzle with balsamic glaze.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 240
Fat: 11g
Carbohydrates: 17g
Protein: 19g
Sodium: 880mg
Substitutions for ingredients:
- Fresh mozzarella can be substituted with feta or goat cheese.
- Prosciutto can be substituted with bacon or ham.
- Balsamic glaze can be substituted with honey or maple syrup.
Variations:
- Add diced tomatoes to the mozzarella mixture for a fresh twist.
- Use honeydew melon instead of cantaloupe for a different flavor.
- Substitute the prosciutto with smoked salmon for a seafood twist.
Tips and tricks:
- Make sure to choose a ripe cantaloupe for the best flavor.
- Use skewers to secure the prosciutto to the melon to prevent it from falling off during grilling.
- If the cheese is not melted enough, place the stuffed cantaloupe halves in the oven for a few minutes to finish melting the cheese.
Storage instructions:
This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the stuffed cantaloupe halves in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the grilled stuffed melon halves on a platter with fresh basil leaves and a drizzle of balsamic glaze.
Garnishes:
Garnish with fresh basil leaves and a sprinkle of black pepper.
Pairings:
This dish pairs well with a light salad or grilled vegetables.
Suggested side dishes:
- Grilled asparagus
- Roasted potatoes
- Mixed green salad
Troubleshooting advice:
- If the prosciutto is not crispy enough, grill for an additional 1-2 minutes.
- If the cheese is melting too quickly, move the stuffed cantaloupe halves to a cooler part of the grill.
Food safety advice:
- Make sure to wash the cantaloupe thoroughly before cutting.
- Use a clean cutting board and knife to prevent cross-contamination.
- Make sure the internal temperature of the stuffed cantaloupe halves reaches 165°F to ensure food safety.
Food history:
Stuffed melon dishes have been enjoyed for centuries in various cultures around the world, including Italy and France.
Flavor profiles:
This dish has a sweet and savory flavor profile, with the sweetness of the cantaloupe balancing the saltiness of the prosciutto and the creaminess of the mozzarella.
Serving suggestions:
Serve this dish as an appetizer or as a light lunch or dinner.
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Region: Italian