Stuffed Cantaloupe
Submitted by jkussery
Wine-marinated cantaloupe melon balls served in a carved melon shell with a creamy blue cheese and ricotta dip. A stunning no-cook appetizer for summer entertaining.
YIELD
2 servingsPREP
20 minCOOK
0 minREADY
20 minThis is the kind of appetizer that stops people mid-conversation.
A hollowed-out cantaloupe carved into a rustic basket, filled with a tangy blend of blue cheese, ricotta, and sour cream. The melon balls get a quick soak in white wine, then guests spear them with toothpicks and dip straight into the creamy cheese mixture.
Sweet melon, funky blue cheese, a hint of wine. No cooking required, and it looks like you hired a caterer.
Chef Tips
- Chill the melon and cheese mixture separately, then assemble right before guests arrive for the freshest presentation.
- Cut the jagged basket edge with a small, sharp paring knife. Go slow and let the natural shape guide you.
- Use a firm, ripe cantaloupe. Overripe melon will fall apart when you scoop the balls.
Ingredients
Directions
Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon-ball cutter.
Marinate the melon balls in wine until time to serve.
In the meantime, blend together cheeses and cream.
Season to taste with salt and pepper.
Pile the cheese mixture lightly into the cantaloupe shell.
If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a “basket edge.
" To eat, spear melon balls with toothpicks, and dip them into the cheese mixture for a very pretty, refreshingly different appetizer.
Makes about 1 cup cheese mixture and about 20 melon balls.
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