Food & Cooking Recipes Appetizers Cantaloupe Wedges with Feta Cheese 4.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kirsten Strecker Prep Time: 5 mins Total Time: 5 mins Servings: 4 This dish makes a summery starter. In it, the tangy feta and crushed peppercorns contrast with the sweet melon. Ingredients ½ teaspoon whole black peppercorns ½ ripe cantaloupe, seeded 1 block (8 ounces) feta cheese, broken into 4 pieces Directions 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. Rate it Print