We don't mark our Seasons here in New Orleans using temperature changes. The truth is that it will be hot (really really hot) for probably three more months in my hometown. We don't have a true Fall and our Winter is always very mild. We note season changes using other factors. Summer into Fall is usually the end of SnoBall Season and the beginning of College Football, we work with what we have ;-) So even though we won't have to retire our grill anytime soon, I feel like my days for recipes like these are getting numbered. Especially since this has been the frequent scene around my house:
Grilled Watermelon with Prosciutto and Feta
Adapted from Southern Living August 2012
- 3 (1/2-inch-thick) watermelon rounds, quartered
- 1 tablespoon olive oil
- Sea salt
- 4 ounces thinly sliced prosciutto
- 4 ounces feta, crumbled
- Fresh basil leaves, chopped
- 2 teaspoons balsamic vinegar
Preparation1. Preheat grill to 350° to 400° (medium-high) heat. Brush both sides of each watermelon quarter with olive oil, and season with desired amount of salt. Cut prosciutto into thin strips.
2. Grill watermelon quarters, without grill lid, 2 minutes on each side or until grill marks appear.
3. Transfer watermelon to a serving plate; top with feta, prosciutto strips, and fresh basil. Drizzle watermelon with balsamic. Serve immediately.
Click Here for My Adapted Printable Recipe