Grilled Cantaloupe with Prosciutto and Mozzarella

By DreiFromBK

Ingredients

• Extra-virgin olive oil, for brushing and drizzling
• One 2-pound cantaloupe, halved, seeded, cut into 1-inch wedges and peeled
• Kosher salt
• Pepper
• 4 ounces thinly sliced prosciutto
• 3/4 pound fresh mozzarella, thinly sliced
• Finely chopped parsley, for garnish

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Light a grill and brush with oil. Brush the melon wedges with oil and season generously with salt and pepper. Grill the melon over high heat, turning once, until lightly charred, about 5 minutes. Transfer the wedges to a platter and top with the prosciutto and mozzarella. Garnish with parsley, a large pinch of pepper and a drizzle of oil and serve.