Cantaloupe Wedges With Feta Cheese Recipes

Steps:

• Cut the feta into 24 cubes that are a little smaller than the melon cubes.
• To assemble the bites, set 1 piece of feta on top of each piece of honeydew, cantaloupe and watermelon and secure it with a toothpick. Place them on a serving plate and drizzle the balsamic glaze over the top. Garnish with the basil.

Steps:

• Coarsely crush peppercorns with the flat side of a large knife or with a mortar and pestle. Just before serving, cut cantaloupe into 4 wedges. Place 1 wedge and 1 piece of cheese on each serving plate. Sprinkle cheese with peppercorns.

Steps:

• In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
• With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
• Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.

Steps:

• Whisk together the lime juice, balsamic, and olive oil. Add the red onion and salt. Roughly 20 minutes before serving, toss the cantaloupe, feta, and dressing in a large salad bowl. Add the fresh herbs, and finish with the ground pepper. To make ahead, simply prepare the fruit and feta, and add the dressing just before serving.

Steps:

• Sprinkle melon wedges with feta and season with pepper.

Steps:

• Preheat oven to 375°F.
• On a baking sheet toast pine nuts until golden, about 5 minutes, and cool. In a blender purée basil with oil until basil is minced. Pour purée through a very fine sieve into a bowl, pressing hard on solids, and discard solids.
• Halve and seed cantaloupe. Cut melon into 1/4-inch-thick wedges and discard rind.
• Spoon basil oil onto 4 plates. Arrange melon decoratively over oil and top with prosciutto. Sprinkle melon and prosciutto with pine nuts and cheese.