6 oz. ciabatta loaf
1 T extra virgin olive oil
8 oz. Crescenza cheese
4 oz. Ready-Set-Serve Cantaloupe and Honeydew Chunks, sliced thin
4 oz. Prosciutto di Parma, thinly sliced (paper thin) and lightly rolled into rosettes
1 T white truffle oil
Preheat grill to med-high heat.
Slice the ciabatta into half inch slices. Drizzle both sides with extra virgin olive oil. Grill for approximately 30-45 seconds on each side taking care not to burn.
Spread approximately one tablespoon of Crescenza cheese on each slice, top with sliced cantaloupe and honeydew, then prosciutto rosette, and drizzle with truffle oil.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.