Melon Gazpacho With Ham Crostini Recipes

BLT CROSTINI

BLT Crostini image

Provided by Food Network Kitchen

Time 1h

Number Of Ingredients 7

Ingredients

1 medium head escarole (about 12 ounces), rinsed and outer leaves removed
Kosher salt and freshly ground black pepper
8 slices bacon, preferably center cut
1/4 cup extra-virgin olive oil, plus more for grilling
4 thick slices sourdough bread
1 ripe medium tomato, halved
4 lemon wedges, for serving

Steps:

1. Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.
2. Cut escarole lengthwise, through core, into 4 wedges. Season with salt and pepper. Wrap each wedge tightly with 2 slices of bacon; secure with skewers and brush with 1/4 cup olive oil. Place bundles skewered side down and covered with a disposable aluminum pan on grill. Cook, turning occasionally until bacon is crisp, about 12 minutes.
3. Lightly brush bread with additional olive oil, season with salt and black pepper to taste and char on grill, about 1 minute per side. Remove and rub bread with cut side of tomato halves until toasts are saturated with tomato's juices.
4. Top each crostini with an escarole bundle and serve with a lemon wedge.

Nutrition Facts : Calories 319 calorie, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 15 milligrams, Sodium 628 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 10 grams

MELON GAZPACHO WITH HAM CROSTINI

Melon Gazpacho with Ham Crostini image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 to 1 serrano chile pepper, halved lengthwise and seeded
1 large clove garlic
1 yellow or orange bell pepper, sliced into 1/4-inch-thick rounds
1/2 sweet onion, sliced into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil
1/2 baguette, cut into 8 slices
7 cups cantaloupe chunks
1/4 cup white balsamic vinegar
Kosher salt and freshly ground pepper
1/4 cup jarred aïoli or mayonnaise
2 ounces thinly sliced serrano ham or prosciutto
1/4 cup chopped fresh parsley

Steps:

Preheat a grill or grill pan to medium. Place 4 soup bowls in the freezer. Thread the chile and garlic on a skewer. Brush the chile-garlic skewer, bell pepper and onion with 1 tablespoon olive oil. Grill until well marked, about 4 minutes per side. Add the bread halfway through and grill until toasted, about 2 minutes per side.
Transfer the grilled bell pepper, onion, chile and garlic to a blender. Add 6 cups cantaloupe, the vinegar and 2 tablespoons olive oil. Puree until smooth; season with salt and pepper. Transfer the soup to a medium bowl set inside a large bowl of ice to chill. Refrigerate, stirring occasionally, until cold, at least 10 minutes.
While the soup chills, spread the aïoli on the grilled bread and top with the ham. Finely dice the remaining 1 cup cantaloupe. Serve the soup in the chilled bowls and top with the diced cantaloupe, parsley and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Serve with the ham crostini.

Nutrition Facts : Calories 460, Fat 26 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 755 milligrams, Carbohydrate 50 grams, Fiber 4 grams, Protein 11 grams, Sugar 24 grams

HONEYDEW MELON GAZPACHO

Honeydew Melon Gazpacho image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 small honeydew melon, peeled and seeded
1 large cucumber, peeled and seeded
1 cup green grapes
1 cup packed spinach leaves
1/4 cup basil leaves
4 scallions, sliced
1 serrano chile, seeded and chopped
2 tablespoons olive oil
1 tablespoon champagne vinegar
1 lime, juiced
1 tablespoon honey
1 avocado, seeded and flesh removed
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves
Avocado slices
4 lime wedges

Steps:

Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
Transfer to a bowl, cover and refrigerate for at least 1 hour.
To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

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