A slight twist on the classic antipasto and a great starter to any summer meal, the seared melon offers a smoky warmth to pair with summer sweetness. Enjoy with a glass of sparkling sangria!
4 slices seasonal melon (cut 1 inch thick)
1/2 cup sugar
2 Serrano ham slices (cut very thin)
1 tablespoon olive oil
1 tablespoon balsamic glaze (available for purchase at Phoenicia)
1. Heat the olive oil in a non-stick sauté pan over med-high heat.
2. Meanwhile coat the melon slices in sugar.
3. Lay the melon in the hot pan and sauté until the sugar is caramelized but not burnt.
4. Lay the melon and a salad plate and garnish with ham, shaved cheese and balsamic glaze .
Serve with a small salad of mixed greens or baby arugula.