An elegant dish from Ricardo that is a great addition to a Spanish tapas menu.
Directions for: Grilled Endives with Melon and Prosciutto
Ingredients
16 large endive leaves (about 2 endives)
1 small honeydew melon, cantaloupe or Charentais melon, peeled and cut into wedges the same length as the endives
16 thin slices prosciutto or serrano ham
2 Tbsp olive oil
Pepper
Directions
1. Preheat the grill, setting the burners to high.Place 1 melon wedge on each endive leaf. Season with pepper. Wrap tightly with 1 prosciutto slice, letting the melon and endive peek through at each end. Brush with olive oil. Grill until the prosciutto is crisp, about 3 minutes per side. If desired, cut into to 2 bite-size pieces.
See more: European, Appetizer, Vegetables, Grill, Barbeque, Quick and Easy, BBQ
Post a Comment
Post a Comment