Name: GRILLED CANTALOUPE
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups basil leaves (loosely packed ); 1/2 cantaloupe (peeled, seeded, sliced into ½-1 inch sections); 1 1/2 cup tomatoes (halved); blueberry balsamic reduction for drizzling ((recipe below)); olive oil; Sel Magique Salt & Pepper Blend; 1/4 cup balsamic vinegar ((reduction)); 1/4 cup Granulated Sugar ((reduction)); 6 ounces blueberries ((reduction)); 1/2 Fresh Lemon Juice ((reduction))

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GRILLED CANTALOUPE

Prep Time15

Cook Time15

Total Time30

Servings:

Ingredients

2 cups basil leaves loosely packed
1/2 cantaloupe peeled, seeded, sliced into ½-1 inch sections
1 1/2 cup tomatoes halved
blueberry balsamic reduction for drizzling (recipe below)
olive oil
Sel Magique Salt & Pepper Blend
1/4 cup balsamic vinegar (reduction)
1/4 cup Granulated Sugar (reduction)
6 ounces blueberries (reduction)
1/2 Fresh Lemon Juice (reduction)

Instructions

Heat a grill to med-high heat. Drizzle cantaloupe slices with olive oil. Place on hot grill 1-2 minutes, until marked on one side only and quickly remove. Do not overcook.
On a large platter, arrange basil and grilled melon. Scatter tomatoes on top. Drizzle with olive oil and blueberry balsamic reduction. Sprinkle with Sel Magique Salt & Pepper Blend, to taste.
*Note: to make it a Caprese, add fresh mozzerella balls.
Reduction: - ¼ cup balsamic vinegar - ¼ cup sugar - 6 ounces whole blueberries - juice of ½ a lemon Combine all ingredients in small saucepan. Boil for 15 minutes. Strain through a metal sieve, set aside.