Prosciutto Mozzarella Melon Plate Recipes

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BROCHETTES OF MELON, PROSCIUTTO, AND FRESH MOZZARELLA



Brochettes of Melon, Prosciutto, and Fresh Mozzarella image

Brochettes of Melon, Prosciutto, and Fresh Mozzarella

Categories     Cheese     Fruit     Pork     Appetizer     No-Cook     Low Carb     Quick & Easy     Mozzarella     Melon     Cantaloupe     Summer     Prosciutto     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 Servings

Number Of Ingredients 7

1/2 cup olive oil
1/3 cup (packed) fresh basil leaves plus sprigs for garnish
1 medium shallot, quartered
1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6 small fresh water-packed mozzarella balls or one 8-ounce ball,* drained
6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers

Steps:

  • Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
  • Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
  • Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.
  • *Available at Italian markets, cheese shops, and some supermarkets.

MELON, PROSCIUTTO & MOZZARELLA SALAD WITH MINT VINAIGRETTE



Melon, Prosciutto & Mozzarella Salad With Mint Vinaigrette image

Melon has a lovely depth of flavour in season. Serve it at room temperature, to get the full effect.

Provided by English_Rose

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 honeydew melon
6 ounces mozzarella cheese
6 slices prosciutto
2 tablespoons cider vinegar
6 tablespoons olive oil
1 teaspoon superfine sugar
1 teaspoon Dijon mustard
2 tablespoons mint, finely chopped

Steps:

  • Cut the melon into wedges, scoop out any seeds and then slice off the skin.
  • Lay the melon slices out on a platter.
  • Tear the mozzarella into pieces and dot these over the melon.
  • Drape the slices of prosciutto attractively on the plate on top and around the melon and mozzarella.
  • Whisk the dressing ingredients and drizzle over the dish.

Nutrition Facts : Calories 429.5, Fat 30.3, SaturatedFat 8.5, Cholesterol 33.6, Sodium 339.9, Carbohydrate 31.5, Fiber 2.8, Sugar 27.5, Protein 11.3

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