Prosciutto, Watermelon and Feta Salad

There are some classic watermelon pairings that get used every summer, whether it's watermelon and feta, or maybe watermelon and fresh herbs. I have a hard time committing to just one pairing, so I threw together some of my favorite watermelon combos into one salad - and the result was delicious! The juicy watermelon, the salty prosciutto and feta, the crisp cucumber and the bright herbs all worked together for a refreshing summer meal. Give it a try!

Prosciutto, Watermelon and Feta Salad

3-4 cups seedless watermelon, diced (about 1/2 personal dized watermelon)
2 ounces proscuitto, chopped
1/2 cucumber, chopped
4 leaves fresh basil, sliced
4 leaves fresh mint, sliced
1/4 cup crumbled feta
2 cups arugula
Juice of 1/2 lemon
1 tablespoon olive oil
Salt and pepper to taste

Peel the watermelon and dice into bite-sized pieces. Toss with prosciutto, cucumber, herbs and feta. Add arugula and squeeze lemon juice, then finish with olive oil and salt and pepper to toss to combine. Enjoy!

Gettin Figgy with It

Ok, super cheesy I know. However, I spent the weekend sampling figs at Central Market for a client of our California office's, the California Fig Advisory Board. Now, I'm already a HUGE fig fan. I discovered fig jam several years ago and put it on just about anything. Later on I found out just how delicious and succulent fresh figs are. So after a weekend of sampling them, of course I picked up some to take home for cooking!

Since Luke is out this week, I'm taking it a bit easy on the cooking (because of cooking for one and the fact that it's 100+ degrees out, and who wants to be burning up the kitchen?!). So, it's paninis for me. I love paninis because they're so simple to make, require only a few quality ingredients, but are such a TREAT!

Fig and Prosciutto Paninis

1/2 loaf ciabatta bread

2 ounces brie, at room temperature

4-6 thin slices prosciutto

4 ripe figs, any variety (I used calimyrna and black mission)

Arugula

Slice the bread horizontally, then remove excess bread from the middle if it's too thick. Spead brie over top and bottom layers, then top with prosciutto. Slice the figs and layer over the prosciutto, then top with arugula. Then either place in toaster oven (which I did because I was at work) or press on a panini grill until the bread is toasted and cheese is melting. Note the before and after pictures and that ooey gooey goodness!

I forgot the arugula on my panini today, so it's no in the picture. But know that it adds a bit more veggie appeal and lovely green color!

Please note that this post is my own and is in no way associated with my agency or the California Fig Advisory board. I just love figs! :)

Peach and Prosciutto Pizza

You know how I love experimenting with fun new pizza toppings, and with fresh summer peaches flooding the market I couldn't help but adding them in to the mix! The sweetness of the peach is countered by the saltiness of the prosciutto, and the honey goat cheese offers a mildly sweet creaminess that really balances out the flavors.

Peach and Prosciutto Pizza

1 refrigerated pizza dough

2 tablespoons olive oil

1 cup part-skim shredded mozzarella cheese

2 peaches, skinned and sliced

1/4 pound prosciutto, chopped

2 ounces honey goat cheese, crumbled

Salt and pepper to taste

Preheat oven to 425 degrees. Roll out pizza dough and spread olive oil over it in a thin layer. Next evenly sprinkle mozzarella cheese over tough, then top with peaches and prosciutto. Sprinkle the goat cheese crumbles on top and season with salt and pepper. Bake in the oven for 15-17 minutes, until the crust is golden brown.

Proscuitto Goat Cheese Pizza

The creaminess of the goat cheese is the perfect counter to the saltiness of the prosciutto on this pizza. I added the sun dried tomatoes for the benefit of my roommate Rachel who loves them, but they really elevated this pizza. Finally, I had a leek in my fridge, and its gentle, garlicky flavor was just the subtle hint this pizza needed.

Prosciutto Goat Cheese Pizza

1 package pizza dough
1/2 cup tomato sauce
1 tablespoon butter
1/2 cup sliced leeks
3 cloves garlic, minced
4 ounces fresh spinach leaves
1/4 cup sun dried tomatoes, packed in oil
1/3 pound prosciutto, sliced and lightly pan fried
3 ounces chevre, crumbled
Salt and pepper to taste

Roll out pizza dough and spread tomato sauce over it. Heat a small skillet on medium heat and melt butter. Saute leeks, garlic and spinach for 2 or 3 minutes. Spread over pizza. top with sun dried tomatoes, prosciutto and chevre and season with salt and pepper. Cook in a 425 degree oven for 15 to 20 minutes, until crust is golden.