Ingredients
For the reduction (optional):
Instructions
- Preheat oven to 350°F (175°C).
- Place silicon molds on a baking sheet and lightly grease.
- Put a mozzarella ball in each mold cavity.
- Bake for 6-8 minutes to soften the cheese.
- Press cheese into molds using a folded paper napkin.
- Refrigerate for 8-10 minutes, unmold, and repeat.
- Lay prosciutto on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10-15 minutes until crispy.
- Cool on paper towels.
- Scoop cantaloupe balls using a melon baller.
- Arrange cantaloupe balls on a plate.
- Add mozzarella skulls between melon balls.
- Distribute crispy prosciutto pieces.
- Garnish with basil leaves
- Season with salt.
- Drizzle with olive oil and balsamic or pomegranate reduction.
- Serve immediately.
- Mix balsamic vinegar or pomegranate juice with allulose in a small saucepan.
- Bring to a boil and reduce by half until syrupy.
- Cool before using.
Preparing mozzarella skulls:
Making prosciutto crisps:
Assembling the salad:
For the reduction (if homemade):
Note: You will only use about half of the cantaloupe for this recipe.
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