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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Thursday, August 25, 2011

Melon Balls

(Warning there is a lot of discussion about melons and balls in this post) 

NO NOT THOSE kinds of melons and balls!  
GEEZ!  Get your minds out of the gutter! :)

Doesn't this melon ball salad look delicious?
In short, it was.  However, next time I wouldn't use such ripe cantaloupe, twas mushy.
Don't you hate that?
I can never tell when a melon is ripe...anyone have any tips?
In general the flavor combo was awesome.
I'm not a huge fan of mint, but it was very refreshing in this recipe and a great compliment to the salty sweet combination of the fruit and prosciutto. 
Try this one...I'm going to try it again once I learn how to tell a good melon from a bad one. 
:)
ENJOY!

Cantaloupe and Bocconcini Salad with Mint
1 ripe cantaloupe
8 oz bocconcini or fresh mozzarella cut into 1 inch cubes
2-3 thins slices ham or prosciutto cut into strips
1 T fresh lemon juice
S&P
1/4 cup torn mint leaves

Scoop the cantaloupe into 1 in balls with a melon baller; you should have about 3 cups.
Who needs a melon baller when you have a TBS. 

In a large bowl, combine cantaloupe balls, bocconcini
prosciutto, and lemon juice
Season with Salt and pepper.
Toss salad with the mint, and serve immediately.
Serves 4.

Logan Rating: ***





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