Compressed Melon
Thomas J. Story
At Castle Hot Springs in Arizona, meals are made using ingredients grown steps away from the kitchen in an experimental garden. The resort’s chefs work with agronomists to put the “fresh” into farm-fresh dishes like this compressed melon recipe.
This recipe and others like it can be found in "The New Spa Food: How to Make Garden-to-Table Dishes," from the 2022 Wellness Issue.
Sunset Wine Club: Perfect Pairing
THE WINE: 2019 Westmount Pinot Noir, Willamette Valley, Oregon
WHY IT WORKS: This vibrant and fruity Pinot Noir is just the right match for fresh and vibrant salads.
Find this bottle, and others just like it, at the Sunset Wine Club.
How to Make It
1
Place sliced melon in a resealable plastic bag. Add verjus and agave syrup. Seal bag and marinate at room temperature for 2 hours.
2
Carefully slice whole-grain bread into 1⁄2-inch thick crostinis; think two bites as a reference. Toast and set aside to cool.
3
In a mixing bowl, fold mascarpone and honey together, then generously spread onto crostini.
4
Gently place a folded slice of prosciutto on top of mascarpone.
5
Remove melon from bag and cut into 1⁄2-inch cubes. Plate melon next to or on top of prosciutto. Serve and enjoy immediately.
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Ingredients
1 super ripe cantaloupe, about 2.5-3 lbs., peeled, quartered, and seeded
1 cup white verjus
1 tbsp agave syrup
1 loaf whole-grain bread
1 cup mascarpone
1 tbsp honey
12 pieces prosciutto, thinly sliced
Directions
1
Place sliced melon in a resealable plastic bag. Add verjus and agave syrup. Seal bag and marinate at room temperature for 2 hours.
2
Carefully slice whole-grain bread into 1⁄2-inch thick crostinis; think two bites as a reference. Toast and set aside to cool.
3
In a mixing bowl, fold mascarpone and honey together, then generously spread onto crostini.
4
Gently place a folded slice of prosciutto on top of mascarpone.
5
Remove melon from bag and cut into 1⁄2-inch cubes. Plate melon next to or on top of prosciutto. Serve and enjoy immediately.
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