Welcome back to the Fancy Fork! Your seasonal produce insight and farm-style recipes that are made to satisfy.
Although the summer season may be coming to an end, September is also the beginning of a new season filled with more hearty vegetables like eggplant, cabbage, butternut squash, Brussels sprouts, broccoli, artichokes, beetroot and sweet potatoes. You’ll still spot those beautiful tomatoes, zucchini, spinach and green beans with an additional mix of pumpkin, mushrooms and leeks! And, because our summer baking is holding strong, be sure to enjoy the last of our peaches, blackberries, raspberries, plums, pears, nectarines and melons.
This month’s recipe is all about cantaloupes, a candy-sweet fruit that is perfect on its own, with vanilla bean ice cream or in a savory appetizer like this Italian antipasto salad! Cantaloupe is not only very hydrating and may protect against damage from age-related macular degeneration, but studies have shown it may help prevent asthma, lower blood pressure, reduce risk of cancer, aid digestion and even promote hair growth, as well. Who knew something so delicious had such mighty benefits?
Italian Cantaloupe, Burrata & Crispy Prosciutto Salad
Servings: 4-6
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Ingredients:
- 2-3 cups Baby Arugula
- 1 ripe Cantaloupe, sliced into bite-sized pieces
- 1 cup Heirloom Cherry Tomatoes, halved
- 8 oz. Burrata
- 2-3 oz. Prosciutto
- 1/4 cup Fresh Basil, chopped
- 1 tsp. + 1 T 100% Extra Virgin Olive Oil
- 1-2 T Balsamic Reduction
- Salt & Black Pepper, to taste
Instructions:
- Use a melon scooper or slice the cantaloupe into bite-sized pieces.
- Add the baby arugula to a large serving dish.
- Distribute the sliced cantaloupe on top, as well as the cherry tomatoes.
- Use your fingers to gently tear the burrata balls into bite-sized pieces and distribute on the platter.
- In a skillet over medium high heat, add the teaspoon of olive oil. Add the prosciutto to cook 2-3 minutes on each side, until crispy and golden. Remove from pan to cool a few minutes, then crumble in your hands to add to the platter.
- Garnish with the chopped basil, then drizzle with the olive oil and balsamic. Season with salt and black pepper to taste. Enjoy!
