Cantaloupe with Feta and Black Pepper
Musky melon makes a brilliant match for salty, tangy cheese. The riper the fruit, the better. Honeydew, canary, or Chanterais melons would also work well here.
- Total Time:
- Servings: 4
Photography: Johny Miller
Source: Whole Living, September 2012
- 1/2 cantaloupe, cut into wedges
- 1/4 cup crumbled feta
- Freshly ground black pepper
Sprinkle melon wedges with feta and season with pepper.
For easy handling, first quarter the melon, then slice it into wedges. To peel, gently slip your knife between rind and flesh.