PROSCIUTTO WRAPPED WATERMELON STUFFED WITH GOAT CHEESE & JALAPEÑO
Steps:
- Slice the watermelon into rectangular pieces approximately three inches long, one & one half inches wide and one & one half inches tall. Cut each piece in half lengthwise and scoop out the center using a melon-baller or small spoon (this center pulp can be reserved for watermelon soup, granitas, &c. The center can also be removed using an apple-corer, without cutting the watermelon blocks in half). In a medium sized bowl, combine goat cheese, jalapeño & honey and mix thoroughly. Take combined cheese & jalapeño mixture and fill each piece of watermelon using a small spoon or piping bag. When each watermelon block is filled, wrap with a slice of prosciutto and secure meat in place with a skewer. Brush each wrapped block with oil, then place in refrigerator for at least thirty minutes. Preheat or turn on grill. Remove blocks from refrigerator and place on grill at a 45° angle. Grill for approximately 2-to-3 minutes, then rotate 90° and grill for another 2-to-3 minutes (this should ensure nice crisscrossed grill marks). Flip blocks over and continue to grill, rotating the same way. When the blocks are ready, the prosciutto should be crispy and the watermelon should begin to release its juices. Remove from the grill and serve warm or at room temperature. *Each watermelon should yield 15 pieces that are approximately 1½x1½x3 inches; or large enough to comfortably fit an apple-corer through.
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