3032. CANTALOUPE BACON PIZZA with GOAT CHEESE and ARUGULA

pizza crust (ready-made or homemade baked and ready to go)

1/4 cantaloupe, sliced

4 pieces of cooked bacon, crumbled

4 oz. crumbled goat cheese

1 cup arugula

3 tablespoons olive oil

sea salt or kosher salt

freshly ground black pepper

 

Preheat oven at 350 degrees. Place pizza crust on pan. Prep pizza crust by bushing with olive oil. Once oven is heated, place pizza crust in oven. Allow to bake for five minutes. Using a grill pan, brush cantaloupe slices on both sides with olive oil and grill until marks appear and cantaloupe is slighted wilted. On heated pizza crust, coat with goat cheese, crumbled bacon and cantaloupe slices. Return to oven for five minutes. Remove from oven, sprinkled with salt to taste and top with 1 cup of arugula. Crack freshly ground black pepper on top, serve and enjoy.

 

 

bacon recipe courtesy of: Linda Arceo, Giggles, Gobbles and Gulps, August 13, 2013

 

 

2645. COOL MELON SALAD with HOT BACON

serves two for lunch or 4 as a part of a larger meal


4 or 5 strips of smoked bacon, cut into 3" pieces
1 small, sweet melon such as cantaloupe
several small mint leaves, torn if big
a small handful of arugula or spicy cress, washed and dried well

Dressing
4 tablespoons olive oil
1 tablespoon honey
3 tablespoons lemon juice - about one large lemon
freshly ground pepper
a few mint sprigs

Start the bacon cooking. Slice the melon in half, scoop out the seeds and cut into wedges. Cut the skin off the flesh and the flesh into large cubes. Remember to tend to the bacon while cutting the melon. Place the cubes in a bowl and chill in the fridge. Whisk the olive oil, honey and lemon juice in a bowl. Reserve. Drain the bacon. Toss the melon, arugula/cress and mint with a drizzle of dressing. Add the bacon, toss again, and garnish with the fresh pepper and mint springs. Serve immediately.


bacon recipe courtesy of: Dana Velden, The Kitchn, August 9, 2010

29. BACON, LETTUCE, and CANTALOUPE SANDWICHES

makes 4 sandwiches


12 bacon slices (about 3/4 pound)
6 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons fresh lemon juice
2 teaspoons honey
1/2 cantaloupe
8 soft lettuce leaves such as Boston or Bibb
8 slices crusty bread

Preheat oven to 425°F. In a shallow baking pan cook bacon in one layer in middle of oven, turning occasionally, until golden and crisp, 16 to 18 minutes, and transfer to paper towels to drain. In a small bowl whisk together mayonnaise, mustard, lemon juice, and honey until smooth. Seed cantaloupe. Cut melon into 12 slices and discard rind. Cut out and discard lettuce ribs. Spread mayonnaise mixture on all 8 slices of bread. Stack lettuce, melon, and bacon on 4 of the slices and top with remaining 4 slices, gently pressing them together.


courtesy of: Gourmet, August 1999