Cantaloupe Caponata

Cantaloupe Caponata

Use Michael and Bryan Voltaggio’s recipe for making a fun twist on a classic Italian salad.

5 col

1 medium-sized cantaloupe
10 Persian cucumbers, peeled
1 2/3 cups golden raisins
1 1/3 cups white grape juice
1/2 cup rice wine vinegar
3 1/2 ounces capers in brine
1 tablespoon plus one teaspoon freshly cracked coriander seeds
1 tablespoon freshly ground cumin seeds
1 teaspoon red pepper flakes
1 teaspoon fine sea salt
1 small bunch cilantro, leaves only
3 1/2 ounces pistachios, roasted and chopped
Ciabatta loaf
Extra virgin olive oil for brushing onto loaf


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  1. Before serving, add raisins, grape juice, vinegar, capers, coriander, cumin, and red pepper flakes into a bowl. Cover the raisin mixture and place in the fridge to hydrate for at least four hours and up to 24 hours
  2. Cut tips off cucumbers and discard. Cut cucumbers in half and then cut into bite-size pieces (rough triangular). Put in large bowl and season with salt
  3. Cut the top and bottom off the cantaloupe. Stand cantaloupe up on cutting board and pare away rind and skin, cutting from the top of the melon down. Cut cantaloupe in half from top to bottom and scrape out the seeds. Then cut into quarters and bite size pieces. Add to bowl with the cucumber. Add the raisin mixture and thinly sliced cilantro leaves then fold in the cilantro and chopped pistachios. Set the caponata to one side
  4. Cut a Ciabatta loaf into slices and brush with olive oil. Toast in the oven for 8-10 minutes until golden. Serve immediately with the caponata

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