October 20, 2024
Halloween Cantaloupe, Prosciutto, and Mozzarella Salad
This is a sweet and savory salad with spooky theme for halloween! The melon is sweet and cool and contrasts nicely with a creamy and toothsome mozzarella shaped like skulls. The prosciutto is baked until crispy and adds crunch and saltiness. Fresh basil and a balsamic reduction add freshness and acidity. You will need a skull shaped silicon mold for this such as this one.
Servings: 4
Calories: 320kcal
Ingredients
- 3 ounces prosciutto or speck
- 8 ounces mozzarella ciliegine (the small mozzarella balls)
- 1 cantaloupe
- 10 small basil leaves
- 1-2 tablespoons olive oil
- 1 tablespoon balsamic reduction or pomegranate molasses, see note
- salt to taste (I used a black lava salt)
Instructions
For the Mozzarella Skulls
- Preheat the oven to 350ĀŗF and set the silicon molds onto a rimmed baking sheet for stability. Lightly grease the interiors of the skull molds. Add a ball of mozzarella to each skull cavity. Bake for 6-8 minutes to soften the cheese – it will not melt but will become pliable. Use a folded paper napkin to press the softened cheese into the molds (the paper towel will absorb the liquid that is released from the mozzarella, which will be more than you think). Press the cheese well into the molds to get a good form, being careful not to burn yourself. Transfer the molds to the refrigerator and let chill for 8-10 minutes, then remove from the mold and repeat with remaining cheese until all the mozzarella is formed into skulls.
For the Prosciutto Crisps
- Lay the prosciutto on a rimmed baking sheet lined with parchment paper. Bake at 350ĀŗF along with the mozzarella skulls for 10-15 minutes, or until darkened in color and crisped (they will crisp up more as they cool). Drain on paper towels to cool and absorb excess grease.
To Assemble the Salad
- Using a melon baller, scoop balls of cantaloupe and arrange on a plate. Tuck mozzarella skulls in and on top of the melon and then break the prosciutto into pieces and place around and between the melon and cheese. Finally, garnish with basil, salt, and drizzle with olive oil and balsamic reduction. Serve immediately.
Notes
To make either balsamic or pomegranate reduction, cook 1/4 cup balsamic (or pomegranate) plus 1-2 tablespoons allulose in a small pan and bring to a simmer. Cook until reduced by half and the texture is syrupy. Set aside to cool. Can be made up to a week ahead and kept refrigerated.
You will only use about half the cantaloupe – this is reflected in the nutrition facts.
Nutrition Facts
Halloween Cantaloupe, Prosciutto, and Mozzarella Salad
Amount per Serving
Calories
320
% Daily Value*
Fat
25
g
38
%
Saturated Fat
11
g
69
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
59
mg
20
%
Sodium
517
mg
22
%
Potassium
197
mg
6
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
16
g
32
%
Vitamin A
2777
IU
56
%
Vitamin C
8
mg
10
%
Calcium
295
mg
30
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
