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Compressed Melon

Castle Hot Springs Compressed Melon recipe




Thomas J. Story

 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
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.