Melon and Prosciutto Crisp Caprese Salad
Melon and Prosciutto Crisp Caprese Salad
1 Ripe cantaloupe melon, skinned
1 Ball fresh mozzarella cheese
4 Slices Proscuitto
1/2 Tablespoon Sriracha sauce
2 Fresh Basil leaves
1/2 Tablespoon Agave nectar
Kosher salt
Extra virgin olive oil
Preheat oven to 450 degrees. Line a cookie sheet with foil and place the Proscuitto on the foil. Bake approximately 10-15 minutes until the Proscuttio is very crisp. You may have some smoke coming off the Proscuttio, but you need a high temp to render a super crispy chip. Once done, remove from oven, take off the foil and place on paper towels to cool.
Slice off a small slice of the bottom of the cantaloupe creating a base so that it does not move while cutting. Using a sharp knife, cut off the skin starting from the top of the melon to bottom. (similar to how you would take a rind off an orange). Cut 4 1/4 inch slices from the "cheek" of the melon creating rounds mimicking a large tomato slice. Save the rest of the melon for another use. Drizzle a bit of Agave nectar on the cantaloupe. Let rest and store at room temperature.
Slice mozzarella into thin 8 1/4 inch slices. Allow cheese to get to room temperature. Meanwhile slice basil leaves into ribbons.
Assemble salad: Place melon slice on the plate, next place on 2 slices of cheese and top with Proscuitto a chip. Drizzle with olive oil and finish by sprinkling salt and basil over the salad. Place a small dot of Sriracha sauce on the side of the plate. Serve immediately.
Serves 4
Cooks Note: You can prepare the melon and the Proscuitto 24 hours in advance, just store separately in airtight containers.
1 Ripe cantaloupe melon, skinned
1 Ball fresh mozzarella cheese
4 Slices Proscuitto
1/2 Tablespoon Sriracha sauce
2 Fresh Basil leaves
1/2 Tablespoon Agave nectar
Kosher salt
Extra virgin olive oil
Preheat oven to 450 degrees. Line a cookie sheet with foil and place the Proscuitto on the foil. Bake approximately 10-15 minutes until the Proscuttio is very crisp. You may have some smoke coming off the Proscuttio, but you need a high temp to render a super crispy chip. Once done, remove from oven, take off the foil and place on paper towels to cool.
Slice off a small slice of the bottom of the cantaloupe creating a base so that it does not move while cutting. Using a sharp knife, cut off the skin starting from the top of the melon to bottom. (similar to how you would take a rind off an orange). Cut 4 1/4 inch slices from the "cheek" of the melon creating rounds mimicking a large tomato slice. Save the rest of the melon for another use. Drizzle a bit of Agave nectar on the cantaloupe. Let rest and store at room temperature.
Slice mozzarella into thin 8 1/4 inch slices. Allow cheese to get to room temperature. Meanwhile slice basil leaves into ribbons.
Assemble salad: Place melon slice on the plate, next place on 2 slices of cheese and top with Proscuitto a chip. Drizzle with olive oil and finish by sprinkling salt and basil over the salad. Place a small dot of Sriracha sauce on the side of the plate. Serve immediately.
Serves 4
Cooks Note: You can prepare the melon and the Proscuitto 24 hours in advance, just store separately in airtight containers.
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