Cantaloupe Wedges With Feta Cheese Recipes

MELON FETA BITES

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.

SAVORY CANTALOUPE AND FETA SALAD RECIPE - (4/5)

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.

CANTALOUPE WITH FETA AND BLACK PEPPER

Steps:

• Sprinkle melon wedges with feta and season with pepper.

CANTALOUPE WEDGES WITH FETA CHEESE

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.

MELON WITH FETA, RED ONION, AND PINE NUTS

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.

COTTAGE CHEESE CANTALOUPE SALAD

Steps:

• In a small bowl, combine the cottage cheese, raisins and walnuts. Spoon into cantaloupe wedges. Sprinkle with granola; top with kiwi. Serve immediately on lettuce-lined plates.

CANTALOUPE AND PROSCIUTTO WITH BASIL OIL

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.

MELON AND RED ONION WITH FETA AND PINE NUTS

Steps:

• Saute the onions in the heated oil in a large skillet over medium heat until tender.
• Cool the onions to room temperature.
• Cut a slice from the top and bottom of each melon.
• Place each on end and remove the peel, cutting from top to bottom.
• Cut into halves, discarding seeds.
• Cut 1 honeydew half and 1 cantaloupe half into 1 inch wedges.
• Arrange those wedges on a serving platter.
• Cut the remaining melon into 3/4 inch chunks and combine with the mint, lime juice and pepper in a bowl and toss to mix well.
• Spoon this over the arranged melon wedges and top with the onions, feta cheese and pine nuts.
• Chill until serving time and toss to serve.