Grilled Prosciutto Wrapped Melon Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the shrimp and simmer until cooked through, about 2 minutes. Drain and rinse under cold water; pat dry and transfer to a large bowl. Add the melon, 4 tablespoons olive oil, 2 tablespoons vinegar, the honey, 1/2 teaspoon salt and a few grinds of pepper; gently stir. Let marinate 15 minutes.
• Wrap 1 melon slice and 1 shrimp in a piece of prosciutto; secure with a toothpick. Repeat with the remaining ingredients.
• Transfer the remaining marinade to a blender. Add the remaining 2 tablespoons olive oil, 1 tablespoon vinegar and the herbs; puree. Season with salt and pepper. Serve the prosciutto-shrimp bundles with the dressing.

Steps:

• Peel and slice the gala melon into 1/2-inch semi-circle slices. Wrap a slice of prosciutto around each wedge and arrange on a platter.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the loaf of bread in half crosswise, then cut each half lengthwise into 1-inch thick slices. Lay the slices in a single layer on baking sheets. Generously drizzle the top side of each slice with olive oil and season with salt and pepper to taste. Sprinkle the Parmesan over the slices. Cook in the oven until golden brown, about 10 to 12 minutes. Set aside.
• Marinate the onions in the vinegar for 5 minutes. While the onion is marinating, peel, seed and dice the melon and place in a bowl. Add the diced melon to the onions, season with salt and stir to blend together. Add the minced parsley and stir to combine.
• Wrap the end of each crostini with a piece of prosciutto. Arrange on a platter and spoon a tablespoon of melon salsa on each and serve. Serve remaining salsa on the side.

Steps:

• Skewer melon wedges; wrap each with a slice of cured meat; and grill, flipping once, 1 to 2 minutes. Spritz with lime juice; serve.

Steps:

• Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Wrap 1 or 2 slices of prosciutto around each wedge. Secure prosciutto with 4 toothpicks. Cut each wedge into 4 bite-sized pieces. Cover and refrigerate.
• Serve chilled.
• (Can be made 2 to 3 hours ahead of time and chilled. Make sure melon wedges are well wrapped so that they do not dry out.)

Steps:

• Split the roll lengthwise and scrape out some of the crumb. Preheat a cast iron skillet over medium heat and grease lightly with a drizzle of olive oil.
• Split prosciutto slices in half and wrap each around one piece of melon. Place bottom of bread in pan, cover evenly with half the Fontina, then a layer of wrapped melon. Sprinkle with Parmigiano, then the rest of the Fontina. Place top of bread on sandwich, cover and cook on low 6-7 minutes. Carefull turn sandwich over and cook, uncovered, another 5 minutes until cheese is melted.

Steps:

• Heat grill to high.
• Cut cantaloupe into 16 slices. Season with pepper and basil.
• Wrap each with a slice of prosciutto.
• Grill each of the 3 sides for 1-2 minutes.