Prosciutto And Rockmelon Cantaloupe With Balsamic Glaze Recipes

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PROSCIUTTO AND ROCKMELON (CANTALOUPE) WITH BALSAMIC GLAZE



Prosciutto and Rockmelon (Cantaloupe) With Balsamic Glaze image

From Australian BH&G Diabetic Living - a lovely refreshing summer dish. The recipe called for Rockmelon but food.com does not recognise and I think cantaloupe is the equivalent - rockmelon is an orange fleshed melon. There is no cooking time (unless you are making the glaze) but if not serving immediately keep chilled in the refrigerator.

Provided by ImPat

Categories     Melons

Time 21m

Yield 8 serving(s)

Number Of Ingredients 5

800 g cantaloupe (peeled and deseeded)
8 slices prosciutto (80grams thin)
1 tablespoon balsamic glaze (see note at end of recipe)
2 teaspoons extra virgin olive oil
ground black pepper (fresh)

Steps:

  • Using a slicer, mandolin or vegetable peeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut each slice of prosciutto into 3 long strips.
  • Roll up the strips of rockmelon and arrange on plates and then roll up the strips of prociutto and place on the rockmelon.
  • Drizzle the balsamic glaze and oil on the plates around the melon and sprinkle with pepper to serve.
  • BALSAMIC GLAZE (reduced balsamic vinegar), if you cannot buy you can make it by putting 80ml (1/3 cup) balsamic vinegar in a small non-stick frypan and bring to a simmere over high heat and then reduce heat to medium-high and simmer for 3-5 minutes or until vinegar reduces and thickens and this will make 1 tablespoon of glaze and if it is too thick, jusst add a little more vinegar.

CANTALOUPE WITH HOMEMADE PROSCIUTTO



Cantaloupe With Homemade Prosciutto image

Provided by Molly O'Neill

Categories     appetizer

Time 4h

Yield Sixteen servings

Number Of Ingredients 6

1/4 cup chopped fresh rosemary
1 tablespoon salt
1 1/2 tablespoons cracked black pepper
2 teaspoons olive oil
3 pounds boned pork loin
4 ripe cantaloupes, halved, seeded, cut into 1-inch-thick wedges and peeled

Steps:

  • Combine the rosemary, salt, pepper and olive oil and rub the mixture all over the pork loin. Wrap in plastic and refrigerate overnight.
  • Start a charcoal grill. When coals are very hot, place the pork on the grill and cook until browned on all sides, about 10 minutes. Remove the pork from the grill and let the coals burn down for 10 minutes. Return the pork to the grill, cover and let cook until it reaches an internal temperature of 150 to 160 degrees, about 3 hours. If the pork is not done and the fire is out, finish cooking in the oven at 325 degrees. Let cool. Refrigerate until cold.
  • Trim the ends off of the pork and slice the roast as thin as possible. To serve, arrange the cantaloupe slices on plates or a large platter and drape 1 slice of pork over each piece of melon.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 501 milligrams, Sugar 11 grams

CANTALOUPE AND PROSCIUTTO WITH BASIL OIL



Cantaloupe and Prosciutto with Basil Oil image

Categories     Fruit     Appetizer     Quick & Easy     Cantaloupe     Basil     Summer     Prosciutto     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 6

2 tablespoons pine nuts
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1 cantaloupe
1/2 pound thinly sliced prosciutto
2 ounces crumbled ricotta salata or feta (about 1/4 cup)

Steps:

  • Preheat oven to 375°F.
  • On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
  • Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
  • Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.

MELON AND PROSCIUTTO WITH BALSAMIC VINEGAR AND MINT



Melon and Prosciutto with Balsamic Vinegar and Mint image

Categories     Appetizer     Quick & Easy     Wheat/Gluten-Free     Melon     Mint     Summer     Prosciutto     Gourmet

Yield Serves 4 as a first course

Number Of Ingredients 5

2 tablespoons balsamic vinegar
2 tablespoons minced fresh mint leaves plus mint sprigs for garnish
1 tablespoon sugar
twelve 1/4-inch-thick wedges of seeded and peeled honeydew melon or cantaloupe
4 thin slices of prosciutto (about 2 ounces)

Steps:

  • In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.

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