This 3-ingredient side is a riff on a dish we had in Italy several years ago. While we were there, we ate our weight in prosciutto e melone, which was often served with the prettiest fresh mozzarella. (It’s a wonder we came back.)
In my version, creamy mozzarella pairs perfectly with reduced balsamic vinegar. Both are sprinkled over in season cantaloupe. The result is better than the sum of its parts. I served it for a quick dinner with grilled chicken and zucchini sauteed in garlic and soy sauce. It was a quick, delicious dinner.
But, I think it would be kind of genius served as a casual appetizer. Movie night just got a little fancier, huh? Want to see more recipes? Hate cantaloupe? Let me know what you’d like to see by filling out the reader survey.
Cantaloupe, Mozzarella & Balsamic
Serves 2 and a baby
1/4 of a small cantaloupe
1 tbsp. balsamic reduction (make ahead)
1/4 c. fresh mozzarella
A pinch of salt
Peel the cantaloupe by cutting off the skin. Then, slice it into long slices. Sprinkle with salt. Tear the mozzarella into small pieces and sprinkle over the cantaloupe. Drizzle with a 1 tbsp. of the balsamic reduction.
Pour 1/2 c. balsamic vinegar into a pan and heat it over high. When it begins to bubble, lower the heat and let it simmer away. Swirl the pan every now, and then, to make it look like you’re doing something. It will take awhile (10 minutes or so) to reduce, but keep an eye on it.When your vinegar has reduced to at least half its size, start testing it with a spoon. My mixture ended up being a third of its original size before it was ready. You’re looking for a syrup texture that coats your spoon as shown below. When you have it, remove the pan from the heat. Add the cooled sauce to the dish above. The rest can be reserved for later usage.