Grilled Cantaloupe with Raspberry Agrodolce
The combination of sweet melon, tangy agrodolce, and smoke from the grill is heavenly in this recipe. Perfect for a casual brunch, or backyard barbecue!
For the Peach Agrodolce
1 cup sugar
1⁄4 cup apple cider vinegar
2 cups raspberries
For the Grilled Cantaloupe and Serving
1 large cantaloupe, peeled, halved, and seeded, cut into 1⁄2-inch-thick slices
1⁄4 cup olive oil
1 pint blueberries
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup torn basil leaves, for garnish
Bring sugar, vinegar, and raspberries to a simmer in a 2-qt. saucepan over medium; cook until peaches are softened and liquid is reduced by half, 10–12 minutes. Set agrodolce aside.
Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Toss cantaloupe with oil and, working in batches, grill, turning once, until charred all over, 10–12 minutes; transfer to a serving platter with blueberries. Drizzle with agrodolce, season with salt and pepper, and garnish with basil.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.