Need a tropical escape from the sweltering summer sun? Look no further. Today’s Summer Chef Favorite is the Chilled Melon Stack from Anthony Felli, executive chef at Del Frisco’s Double Eagle Steak House in Fort Worth, Texas.
Piled high with refreshing fruits like watermelon, honeydew and cantaloupe, the Chilled Melon Stack is the perfect appetizer to serve to guests at your next summer soiree. Find out to how below.
Chilled Melon Stack
1 Watermelon, chilled
1 Cantaloupe, chilled
1 Honeydew Melon, chilled
2 oz. Pesto
4 oz. Goat Cheese
4 oz. Prosciutto, thinly sliced
2 oz. Pecans, crushed (optional)
2 tbsp Black Pepper (optional)
1. Slice, cube or ball chilled watermelon, cantaloupe and honeydew melon. Chill until needed.
2. Roll goat cheese into tiny spheres. Optional: Roll cheese in crushed pecans or black pepper. Chill until needed.
3. Pan sear prosciutto slices until crispy. Break into small pieces. Allow pieces to cool to room temperature.
4. Stack ingredients using a toothpick to hold pieces together. Drizzle with pesto and serve immediately.
What’s your favorite appetizer to serve at a summer gathering? Share your recipe below.