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Blogger News: FIG AND CANTALOUPE SALAD WITH MOZZARELLA AND PROSCIUTTO 25.8.16

A scattering of sweet melon and plump figs creates a beautiful backdrop for savory Italian flavors - crispy prosciutto and fresh mozzarella (you can use buffalo mozzarella, bocconcini or burrata). Serve this salad as a first course or a light meal with grilled country-style bread, or as party fare alongside other Italian appetizers.

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Ingredients: 
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 ounces prosciutto
  • 1 cantaloupe, peeled and cut into thin wedges
  • 1 pint fresh figs, quartered
  • 1/2 pound buffalo mozzarella cheese, sliced
  • 1/4 teaspoon flaky sea salt
  • 1/4 teaspoon ground black pepper
  • 12 fresh basil leaves
Method: 

Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add prosciutto, turning once, and cook until crisp and lightly browned, about 3 minutes per side. Transfer to a paper towel–lined plate and cool, then crumble.  

Arrange cantaloupe on a large serving platter and scatter figs on top. Arrange cheese on fruit. Drizzle with remaining 1 tablespoon oil, and top with prosciutto, salt, pepper and basil.

Nutritional Info: 
Per Serving: 250 calories (140 from fat), 16g total fat, 7g saturated fat, 45mg cholesterol, 630mgsodium, 16g carbohydrates, (2 g dietary fiber, 13g sugar), 13g protein.


Source: BlogsRelease
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