CANTALOUPE AND HAM PINTXOS
IngredientsServes 16 Pintxos
grape seed oil, to grease grill
½ cantaloupe, peeled, seeded and cut into 1-in (2.5 cm) wide wedges
4 thick, square slices sourdough bread, toasted, crusts removed and quartered into squares
8 slices serrano ham or prosciutto, halved lengthwise
3 oz (90 g) blue cheese, cut into 16 pieces
extra-virgin olive oil, for garnish
freshly ground black pepper, for garnish
- Lightly oil grill or grill pan with grape seed oil before preheating over high heat.
- Grill cantaloupe wedges until well marked, about 2 to 3 minutes per side. Transfer to a cutting board and cut into 1-in (2.5 cm) chunks.
- To assemble, place squares of toasted sourdough on a serving platter. Top each with a piece of ham, a couple pieces of grilled cantaloupe and blue cheese. Use small skewers or toothpicks to secure in place. Garnish with a drizzle of olive oil and a dusting of black pepper.