Cantaloupe Wedges with Feta Cheese
This dish makes a summery starter. In it, the tangy feta and crushed peppercorns contrast with the sweet melon.
- Total Time:
- Servings: 4
Photography: Kirsten Strecker
Source: Martha Stewart Living, June 2005
- 1/2 teaspoon whole black peppercorns
- 1/2 ripe cantaloupe, seeded
- 1 block (8 ounces) feta cheese, broken into 4 pieces
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.