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magazine brochettes of melon prosciutto and fresh mozzarella
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Cassy Vires, Home Wine Kitchen, St. Louis: "I like to take a classic pairing and turn it on its head."
4.4
(4.4)
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This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.
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4.0
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Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
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A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.
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In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.
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A recipe that marries the best of a plush focaccia with the cheesy flavors of a pasta favorite.
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The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.
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These stuffed buns are everything frozen pizza pockets dream of being.
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Make this easy recipe for Marinated mozzarella balls at the last minute or up to two days in advance. It’s the perfect appetizer to pair with an antipasto platter or charcuterie board.
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This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.
4.4
(4.41)
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They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.
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Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
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This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.
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We’re now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).
4.0
(4)
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Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.
4.5
(4.51)
