This gorgeous Melon Caprese can be served as a light appetizer or simple side salad next your favorite grilled protein. Sliced watermelon, cantaloupe and honeydew melon are layered with fresh mozzarella and basil. Before serving, tuck rosettes of prosciutto (optional) for texture and salty flavor and drizzle the entire platter with honey for sweetness and balsamic glaze for tanginess.
3 - 4ouncessliced prosciuttotorn and shaped into rosettes
coarse flaked sea salt
freshly ground black pepper
grilled italian breadfor serving
Wash the outside of each melon well and pat dry. Cut in half and scoop out the seeds of the cantaloupe and honeydew.
Using 1/4 of each melon, slice horizontally in 1/2-inch strips. Run a flexible knife (I use a boning knife) around the edge and underneath between the flesh and rind, until the melon slices release. I do slice off the corner tip of the watermelon, just so that it will lay evenly next to the others. I’ll just snack on those pieces later.
Arrange basil, melon and fresh mozzarella and repeat. I do slice the mozzarella in half for thinner slices of melon. Then haphazardly shape torn pieces of prosciutto into rosettes and please them between the different rows of melon.
Drizzle the melon caprese with honey, balsamic glaze and sprinkle with a few pinches coarse flaked salt and freshly ground black pepper.