|
Cantaloupe Wedges with Roquefort and Walnuts
Simple dishes like this are the foundation of my summer entertaining philosophy, which is "No fuss. No dirty dishes. No cooking. No more than 10 minutes in the kitchen." This recipe is one of my favorite recipes for all year round because of those reasons and the fact that it is very attractive, unique in flavor, and perfect for parties. I usually serve it as a first course or as part of a final fruit and cheese course. For the best results and fullest flavor, make sure the melon and cheese are at room temperature.
1 medium ripe cantaloupe sliced into 8 wedges
4 ounces Roquefort cheese
1/2 cup toasted walnut halves
Arrange the cantaloupe on individual salad plates. Crumble the Roquefort evenly over the wedges, using about 1/2 ounce per wedge. Sprinkle a tablespoon of walnuts over each wedge. Serve at room temperature.
Makes 8 servings.
Preparation Time: 5 minutes
Total Time: 5 minutes
|
| |
