Tuesday, July 10, 2012

Cantaloupe and Mozzarella with Prosciutto and Basil


I love proscuitto and cantaloupe. Such a great flavor combination with the sweetness from the melon and the saltiness of the ham. While looking through my recipes for another side dish for July 4 I found this one for Cantaloupe and Mozzarella with Prosciutto and Basil.


It's a gorgeous platter of food and another side dish that requires minimal effort to put together. No cooking required, which was great since the temps were topping out in the high 90s that day. I cut up the melon the night before (Baby Girl loved watching me and helped by holding the container I was using to store the pieces until the next morning), so the day of all I had to do was assemble the platter. Easy peasy.

Cantaloupe and Mozzarella with Prosciutto and Basil
As seen in Everyday Food

1 cantaloupe, halved and seeded
3/4 pound bocconcini (bite-size fresh mozzarella balls)
2 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes (l omitted because we had kids eating this)
Coarse salt and ground pepper
1/3 pound thinly sliced prosciutto
1/4 cup fresh basil leaves, torn

With a large melon baller, scoop melon flesh into a large bowl (or cut into bite-size pieces). Add bocconcini, oil, and red-pepper flakes (optional); season with salt and pepper and stir to combine. Arrange prosciutto along edges of a large serving platter. Stir basil into melon mixture, transfer to center of platter, and serve.
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7 comments:

  1. This looks wonderful! I can almost taste the sweet and salty combo, drooling now... I especially love that it's no cook!

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    Replies
    1. No cook for a summer BBQ is awesome! And the flavors are fantastic.

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  2. Awww, you can never go wrong with prosciutto and cantaloupe. It brings sweet Italy memories everytime for me. Looks fantastic Sarah!!

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  3. Classic summer flavors perfect for warm weather. Congratulations on making the foodbuzz Top 9!

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  4. yes - i am OBSESSED w cantaloupe. congrats on the top 9!

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Thanks for commenting!