The Baked Melon with Balsamic Vinegar is a super fresh and very tasty side dish that can be paired with any dish. Yesterday I served it next to slices of roast beef, my favorite meat that is a must when it’s hot. Although the temperatures are high, in summer I often cook with the oven because it allows me to enjoy dishes cold the next day. So in the evening, I bake everything, let it cool down, and put it in the fridge. The melon prepared this way can also be served alongside classic prosciutto, but avoid adding salt, or you won’t stop drinking.
Here are some more delicious recipes ideal for this season:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 medium-sized melon
- to taste balsamic vinegar
- to taste salt and pepper
- 6 tbsps extra virgin olive oil
- to taste fresh or dried mixed aromatic herbs
Tools
- Baking pan
- Parchment paper
- 1 Jar with lid
Preparation
Wash the melon thoroughly under running water to remove any impurities and dry it well. Cut it in half and use a spoon to remove the entire central part containing the seeds, but do not remove the rind to prevent it from falling apart during cooking. At this point, cut it into not-thin wedges.
Prepare the dressing by pouring salt, extra virgin olive oil, and balsamic vinegar into a jar with a hermetic closure. Close the jar with the hermetic lid and shake the ingredients up and down to emulsify them.
Place the melon slices inside a non-stick baking dish or one lined with parchment paper and bake in a preheated oven at 430°F, letting it cook for about 20/30 minutes or until it is nicely browned. Once ready, let it cool completely and place it on a serving plate.
Serve the Baked Melon with Balsamic Vinegar, not before drizzling it with the previously prepared emulsion and sprinkling with dry or freshly chopped aromatic herbs.
Advice:
The baked melon keeps well for at least a day in the refrigerator, but in a glass or ceramic container with a hermetic seal.
It cannot be frozen because even when thawed in the refrigerator, the fibers would break down significantly in texture.
