GRILLED CANTALOUPE

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

1. 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.
   
2. 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.
   
3. *Note: to make it a Caprese, add fresh mozzerella balls.
   
4. Reduction: - ¼ cup balsamic vinegar - ¼ cup sugar - 6 ounces whole blueberries - juice of ½ a lemonCombine all ingredients in small saucepan. Boil for 15 minutes. Strain through a metal sieve, set aside.