Melons make a summer salad 'sing'

 Click the play button on the video window to the right to see the show segment

Summer is a perfect opportunity to cool off the palate with a fresh salad and seasonal fruits. Enjoy two recipes from Chef Gio Osso at the Estate House in Scottsdale.

Honey Grilled Peaches with Goat Cheese, Pinenuts and Prosciutto-wrapped Grissini

Ingredients:
2 ripe peaches split and pitted
4 tspn goat cheese
1 Tbspn toasted pine nuts
2 Tbspn honey
8 thin slices prosciutto di Parma
4 packages grissini bread sticks
S+P to taste

Method:
Brush peaches with honey and place on a hot grill for 20 seconds or until honey gets caramelized.

Place peaches on a baking sheet and bake at 375 for 4 minutes if peaches are ripe and one to two minutes longer if a little under ripe.

Remove from oven and fill the peach, where the pit used to be, with the goat cheese.

Bake again for another two minutes. Remove from oven, top with pine nuts and prosciutto wrapped grissini.

Watermelon with Grilled Ricotta Salata and Oil-Cured Black Olive Oil
From Chef Gio Osso, Estate House

Ingredients:
1 small seedless watermelon
1 quarter wheel ricotta salata
¼ cup + 1 Tbspn extra virgin olive oil
¼ cup pitted black oil cured olives
1 bunch baby mint

Method:

For the oil:
In a blender place the olives and ¼ cup olive oil.

Blend until smooth and let rest at least 30 minutes.

For the cheese:
Brush the ricotta salata with the remaining olive oil.

Place on a hot grill for 20 seconds and turn a quarter turn. Flip the cheese over and repeat the cross marks.

Assembly:
Cut the watermelon into desired shape (I prefer round) and place on a plate.

Top with grilled cheese and drizzle with the black olive oil.

Place a couple of mint leaves on top and serve.