Planted the herb garden today. There are wildflowers everywhere and I found mint out in the yard. The recipe can easily be made without meat but either omit the cheese or look at the bread recommendation from the bottom of the recipe. The smells of the day made me want to make something summery:
Broiled Glazed Cantaloupe with Ham and Mint/Yogurt Sauce
preheat oven to hi broil, set rack to be 6ish in. from heat
Glaze, melt together in low heat saucepan:
1/4 cup butter
1/3 cup real maple syrup
1 tsp cinnamon
1/2 tsp crushed rosemary, allspice,and cardamon
1 whole cantaloupe cut into slices about 1" thick, rind removed
slice of spiral cut ham cut to fit crescent shape
2 tsp. honey goat cheese per slice
dip each melon slice in glaze and ham
assemble with melon, cheese and then ham (stake in place with 2 toothpicks)
place on walled cookie sheet, meat side down
cook about 5 minutes per side
Mint/Yogurt Sauce
(I could drink this stuff!)
in food processor add:
1 1/2 cups plain yogurt
4 tbs. confectioners sugar
1 tsp. crushed rosemary
1 tsp. vanilla
1/2 cup fresh mint
pulse until mint is tiny
serve on cantaloupe slices
(I also had leftover doughnut-like balls from a restaurant. I sliced them thinly and layered on bottom to soak up extra juice, but be careful when they are flipped that these don't burn!)
Broiled Glazed Cantaloupe with Ham and Mint/Yogurt Sauce
preheat oven to hi broil, set rack to be 6ish in. from heat
Glaze, melt together in low heat saucepan:
1/4 cup butter
1/3 cup real maple syrup
1 tsp cinnamon
1/2 tsp crushed rosemary, allspice,and cardamon
1 whole cantaloupe cut into slices about 1" thick, rind removed
slice of spiral cut ham cut to fit crescent shape
2 tsp. honey goat cheese per slice
dip each melon slice in glaze and ham
assemble with melon, cheese and then ham (stake in place with 2 toothpicks)
place on walled cookie sheet, meat side down
cook about 5 minutes per side
Mint/Yogurt Sauce
(I could drink this stuff!)
in food processor add:
1 1/2 cups plain yogurt
4 tbs. confectioners sugar
1 tsp. crushed rosemary
1 tsp. vanilla
1/2 cup fresh mint
pulse until mint is tiny
serve on cantaloupe slices
(I also had leftover doughnut-like balls from a restaurant. I sliced them thinly and layered on bottom to soak up extra juice, but be careful when they are flipped that these don't burn!)
