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.
Whole Living, September 2012
- Prep Time 5 minutes
- Total Time 5 minutes
Yield Serves 4
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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.