5 1 vote
Recipe Rating

Ingredients

  • For the reduction (optional):

Instructions

    Preparing mozzarella skulls:

  1. Preheat oven to 350°F (175°C).
  2. Place silicon molds on a baking sheet and lightly grease.
  3. Put a mozzarella ball in each mold cavity.
  4. Bake for 6-8 minutes to soften the cheese.
  5. Press cheese into molds using a folded paper napkin.
  6. Refrigerate for 8-10 minutes, unmold, and repeat.
  7. Making prosciutto crisps:

  8. Lay prosciutto on a parchment-lined baking sheet.
  9. Bake at 350°F (175°C) for 10-15 minutes until crispy.
  10. Cool on paper towels.
  11. Assembling the salad:

  12. Scoop cantaloupe balls using a melon baller.
  13. Arrange cantaloupe balls on a plate.
  14. Add mozzarella skulls between melon balls.
  15. Distribute crispy prosciutto pieces.
  16. Garnish with basil leaves
  17. Season with salt.
  18. Drizzle with olive oil and balsamic or pomegranate reduction.
  19. Serve immediately.
  20. For the reduction (if homemade):

  21. Mix balsamic vinegar or pomegranate juice with allulose in a small saucepan.
  22. Bring to a boil and reduce by half until syrupy.
  23. Cool before using.


Note: You will only use about half of the cantaloupe for this recipe.

5 1 vote
Recipe Rating

Author

(Visited 26 times, 1 visits today)
Partager
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Close
0
Would love your thoughts, please comment.x
()
x