Cantaloupe with Ricotta and Pistachios
Start the day on a bright note with fresh melon and crunchy nuts.
Everyday Food, July/August 2008
- 1/2 cup part-skim ricotta
- 1/4 cup pistachios, chopped, toasted if desired
- 1/4 cantaloupe, seeded, peeled, and sliced
- 2 tablespoons honey (optional)
- Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.
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