Burrata, fig and grilled melon? Sure, please.
Chef Kevin O’Donnell, proprietor of Giusto in Newport, Rhode Island, is sharing one in every of his summer time grilling go-tos.
Attempt his grilled melon with fig and burrata recipe for a candy twist on a grilling basic.
Choosing the right melon is vital for this recipe, O’Donnell says, so search for melon that is aromatic.
Grilled heirloom melon with fig and burrata
Serves 4-6
Elements:
1 heirloom melon (We like Crenshaw or Sugar Dice melon)
10 contemporary black mission figs
2 burrata (We like Narragansett Creamery or Maplebrook)
Good high quality further virgin olive oil to style
Good high quality aged balsamic vinegar to style
8 mint leaves, torn in half
Flaky sea salt to style
Instructions:
Preheat your grill as scorching as it would get. It is extremely essential that the grill is scorching so the melon would not persist with it.
Wash the figs and take away the stems. Relying how massive they’re, you’ll be able to both minimize in half or minimize in quarters. Lower the ends off the melons with a chef knife to offer a flat floor to position the melon. Following the contour of the melon, minimize the rind off ensuring to take away all white and exhausting elements to reveal simply the gentle flesh of the melon. Subsequent, minimize the melon in half and gently scrape out the seeds with a spoon. Lower every half in 1-inch wedges and place on a plate.
Evenly coat each side of melon with olive oil, season with salt and place on the grill. Prepare dinner on each side till you get good grill marks and the melon begins to melt barely however nonetheless stays agency. Place the melon again on the plate and instantly place the minimize figs on high so that they heat barely from the residual warmth on the melons. Make certain to avoid wasting any juices on the plate as this would be the base for the dressing.
As soon as the melon has cooled you’ll be able to both serve them on the plate they’re on, or switch them to a serving platter and prepare properly with the figs and pour the pure juices all around the high.
Use a spoon to scoop the burrata into giant chunk sized items and prepare across the plate. Sprinkle the torn mint and drizzle the aged balsamic and good high quality olive oil throughout to complete.
Observe: That is ideally suited to serve instantly however may be completed as much as 4 hours prematurely and positioned within the fridge to maintain chilly. If that is completed prematurely, be certain to position it on the counter for about half-hour earlier than serving so it will get near room temperature so the flavors stand out higher.
