Michael Symon’s Cheesy Grilled Prosciutto with Balsamic and Melon

Ingredients for 4 servings

Olive oil

Kosher salt and freshly ground black pepper

4 ounces sliced prosciutto

5 ounces Castello® Double Crème White, sliced 1/4-inch thick, 2-inch long pieces

Aged balsamic vinegar, to serve

 

melon salad:

1 cup small-diced honeydew

1 cup small-diced cantaloupe

1/4 cup finely torn or chopped fresh mint

1/4 cup finely torn or chopped fresh basil

Juice of 1 lemon

Michael Symon’s Cheesy Grilled Prosciutto with Balsamic and Melon

Preparation

Preheat a grill or grill pan to medium heat. Make sure the grates are well-oiled to prevent sticking.

Lie out 1 slice of prosciutto and place a slice of cheese on it. Tightly roll the prosciutto around the cheese, and then repeat with the remaining cheese and prosciutto.

 

melon salad:

In a mixing bowl, combine the honeydew, cantaloupe, mint and basil. Add the juice of 1 lemon and a drizzle of olive oil. Lightly season with salt and freshly cracked pepper, and then set aside to let the flavors meld.

Add the cheese wrap to the grill and cook for about 2 minutes per side, until the prosciutto is slightly charred and the cheese is soft and melting. Remove to a plate or platter and top with some of the melon salad and a drizzle of balsamic vinegar. Serve any remaining melon salad alongside.

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