Prosciutto and melon is always a good way to start a meal but Grilled Melon with Prosciutto and Extra-Virgin Olive Oil, is great! The grilling intensifies the sugars in the melon and brings out the maximum sweetness and flavor. Add a wedge of real Parmesan Reggiano if you want to make the dish a little more substantial.

Grilled Melon with Prosciutto and Extra-Virgin Olive Oil

Serving Size - 6 people

Ingredients

1 cantaloupe melon, sliced in 2-inch wedges

Olive oil

12 pieces of prosciutto, thinly sliced

Extra-virgin olive oil for drizzling

Fleur de Sel or course sea salt

Instructions

Grilling Method: Direct/Medium Low

Wash and dry cantaloupe, cut in half and scoop out the seeds. Cut each half into thirds, leaving the rind on the melon. Brush each piece lightly with olive oil. Place melon directly on the cooking grate for 6-10 minutes or until marked and warmed through. Turn once halfway through the cooking time. Remove melon from the grill and set aside on a clean platter. While the melon is still warm, wrap 2 slices of prosciutto around each wedge of melon. Drizzle with extra-virgin olive oil and sprinkle with fleur de sel. Serve immediately.

ALL RECIPES ©ELIZABETH KARMEL 2020