Bacon-Topped Grilled Cantaloupe Spears
Fire up the grill this summer for a simple, fresh, 20-minute appetizer. This recipe features grilled cantaloupe spears seasoned with a little kick and topped with crispy bacon crumbles.
Total cook time
- 1 ripe cantaloupe, peeled
- 1 tablespoon Hungarian paprika
- 1 pinch ground cayenne pepper
- 1/4 teaspoon kosher salt
- 1 lb. Open Nature® Applewood smoked center-cut bacon
- 1/4 cup flat-leaf parsley, chopped
Peel the cantaloupe, remove seeds and slice into quarters. Slice each quarter into thirds, so that you have 12 total slices.
In a small bowl, combine paprika, cayenne and salt. Rub seasoning mix onto both sides of each cantaloupe spear.
On a grill heated to medium-high, add cantaloupe. Grill 1 ½ to 2 minutes per side.
Place each slice of bacon on a small baking sheet, then place on grill over flame. You can also place it on the side of a grill grate that isn't directly over an open flame. Cook about 5 minutes per side, until bacon is crispy, but not burnt.
Remove cantaloupe and place on serving platter. Remove bacon, let cool slightly, and crumble. Top cantaloupe spear platter with crumbled bacon & chopped parsley. Enjoy immediately!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.