Baked Goat Cheese Wrapped in Bacon on Melon Salsa
Healthy, because
Even smarter
These wraps are packed with protein from the goat cheese and bacon.
If you don't have much time, you can always skiip the melon salsa for a more classic riff on this appetizer.
Ingredients
- For the cheese
- 18 ozs Goat cheese
- 16 slices Prosciutto
- 2 Tbsps olive oil
- peppers
- For the melon salsa
- 100 grams Watermelon (peeled)
- 4 ozs honeydew melon (peeled)
- 4 ozs Cantaloupe (peeled)
- 1 shallot
- 1 tsp sharp Mustard
- 1 tsp honey
- 1 Lime (juiced)
- 2 Tbsps olive oil
- 1 sprig Basil
- 1 chili pepper
- salt
- peppers
- 2 Tbsps Shelled pistachio
Preparation steps
For the melon salsa, cut the melon into small cubes. Peel the shallot, cut into cubes and mix with the mustard, honey, lime juice and olive oil. Pluck the basil leaves, coarsely chop and add to the salsa. Rinse the chile pepper, finely chop, add to the salsa and season with salt and pepper. Mix in the melon cubes, cover, and marinate for about 1 hour.
Preheat the oven to 425°F.
Cut the goat cheese into 8 slices and roll the bacon over each cross-shaped and wrap around the cheese. Place on a lined baking sheet with foil, drizzle with oil and bake for about 5 minutes until the cheese starts to melt.
Season the salsa again, transfer to plates, put the cheese on top, season with a little pepper and serve sprinkled with coarsely chopped pistachios.
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