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This easy melon panzanella is a fresh twist on the classic Italian bread salad. Juicy watermelon and cantaloupe are tossed with toasted pound cake, Blood Orange Infused Olive Oil, Cucumber Melon White Balsamic Vinegar, honey, and Grand Marnier. Light, colorful, and full of summer flavor, it’s the perfect dessert for warm-weather gatherings and potlucks.
Ingredients:
Mascarpone Topping:
1 cup mascarpone cheese, softened
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Dressing:
4 tablespoons Blood Orange Infused Olive Oil
4 tablespoons Cucumber Melon White Balsamic
1 tablespoon Gran Marnier or Amaretto
2 tablespoons honey
Main:
3 cups fresh watermelon, peeled and diced
3 cups fresh cantaloupe, peeled and diced
4 cups pound cake, diced and toasted
Pinch of ground cinnamon
Fresh mint, for garnish
Directions:
To make the mascarpone topping, place the softened cheese, cream, powdered sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat until thick, creamy, and smooth. Cover and refrigerate until ready to serve.
In a large bowl, whisk together the olive oil, vinegar, Gran Marnier, and honey. Add the watermelon, cantaloupe, and toasted pound cake to the bowl and toss to coat and combine.
Transfer the mixture to a serving platter and dollop with the mascarpone topping. Sprinkle with the ground cinnamon and garnish with fresh mint before serving. Serves 6.
