Your taste buds are going to dance the happy-dance this summer thanks to these Grilled Watermelon Bites!
My husband Jack came up with this wonderful recipe earlier this summer. After hosting our annual summer kids’ party at the end of June, we had an entire leftover watermelon in the refrigerator – so I challenged Jack to come up with some new recipes using that watermelon.
Jack more than delivered with these delicious Grilled Watermelon Bites! Cubes of juicy, sweet watermelon are first stacked up with sliced goat cheese, and fresh basil – then wrapped in thin slices of salty prosciutto. The wrapped cubes are then grilled on each side – just long enough for the prosciutto to crisp, the watermelon to warm just a bit, and the cheese to soften but not melt. The Grilled Watermelon Bites are then drizzled with a balsamic glaze just before serving.
The combination of flavors in these Grilled Watermelon Bites is amazing and unlike anything I’ve had before – a salty-sweet, warm and cool, juicy bite of fantastic flavor – I couldn’t get enough of this impressive appetizer!
Who knew that grilled watermelon could be so delicious!Print
Note: To chiffonade the basil, stack leaves on top of each other and roll like a cigar. Then with a sharp knife, slice thin slices from one end to the other.
- ¼ cup balsamic vinegar
- ¼ cup agave nectar
- ¼ teaspoon freshly ground black pepper
- 8 large basil leaves, cut into chiffonade (see note above)
- ½ teaspoon kosher salt
- 6 slices prosciutto
- 24 medium basil leaves
- 12 cubes watermelon, about 1 ½ inch square
- 4 ounces goat cheese, sliced into 12 slices (use sharp wet knife to cut through the soft cheese)
- 1–2 tablespoon extra virgin olive oil, for grilling
- Begin by placing all glaze ingredients in a small sauce pan and reduce over medium heat by half, about five to ten minutes. Set aside.
- To prepare, slice each slice of prosciutto the long way so you have twelve long pieces.
- Take one of them and lay on your board. Place a basil leaf in center and top with a cube of watermelon.
- Next lay a slice of goat cheese on top and finish with a second basil leaf.
- Fold the sides of the prosciutto up overlapping the top so that the cube is tight.
- Place a toothpick through where the prosciutto overlaps, which should be directly over the top. (Each side will be grilled except the top where the cheese is).
- Heat a grilled rib pan over medium heat and when hot, brush the top with half the oil.
- Lay out cubes on their sides (a side with prosciutto) and grill for a minute or so or until slightly crispy. Turn to face up and repeat. Then flip on the other side and repeat.
- Remove to a serving platter and drizzle with the reserved glaze. Serve immediately.
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