cantaloupe blocks with bleu cheese
Blue cheese pairs with melon for a mouthwatering and surprising treat. Recipe by Alison Lueker-Ritter of Sun in my Belly.
Prep Time
15 mins
Cook Time
4 mins
Ready in
20 mins
Ingredients (Serves 12)
  • 1 cantaloupe, peeled and cut into 1” blocks
  • 4 very thinly sliced pieces of cured speck ham (may also use thin prosciutto instead), cut into 3 pieces, length-wise
  • ¾ cup crumbled bleu cheese such as Stilton or Gorgonzola
  • ¼ cup good quality honey
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon freshly ground black pepper
Directions
  • Gather a clump of bleu cheese and place on top of each cantaloupe box, pressing firmly.
  • Wrap each block tightly with a piece of the speck ham so that the seam of the ham is underneath the cantaloupe. Set aside to chill if not using right away.
  • Meanwhile, over a very low heat in a small saucepan, heat the lemon juice, honey, and black pepper so that it is soft and slightly reduced, about 4 minutes. This can be done ahead of time.
  • When you are ready to serve the cantaloupe blocks, arrange on a serving platter and brush or spoon a little of the black pepper honey over the top.
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