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.
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
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.