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magazine brochettes of melon prosciutto and fresh mozzarella
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(88)
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Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.
4.7
(4.67)
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This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.
5.0
(5)
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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.
5.0
(5)
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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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A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.
3.5
(3.5)
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A recipe that marries the best of a plush focaccia with the cheesy flavors of a pasta favorite.
5.0
(5)
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These stuffed buns are everything frozen pizza pockets dream of being.
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(5)
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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.
4.7
(4.67)
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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.
5.0
(5)
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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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Summer perfection is a dish of grilled or toasted bread topped with juicy, marinated tomatoes.
4.3
(4.28)
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Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
4.7
(4.7)
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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)
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The addition of homemade confit garlic—a 20-minute set-it-and-forget-it move—takes this fennel-forward pizza to the next level.
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They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.
5.0
(5)
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4.0
(4.21)
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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.
4.5
(4.54)
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Juicy summer melon with a salty-sweet crunchy bacon topping makes for a low-effort but universally crowd-pleasing appetizer.
4.3
(4.25)
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Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
4.6
(4.56)
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This no-knead knockout gets its punch from tomatoes in two different ways.
4.7
(4.67)
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This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
5.0
(5)
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No seafood? No problem. This summery fruit “crudo" hits all the right notes of bright, savory, sweet, and umami in one vibrant dish.
5.0
(4.8)