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Summer Melon & Cheese Board
Sarah Simms Hendrix
“Serve this pretty appetizer board for summer parties when watermelon, honeydew and cantaloupe are at their juiciest and tastiest. The sweetness of the melon plays wonderfully against the salty cheese and prosciutto, while a squeeze of lime and a sprinkle of fresh herbs add bright flavors and colors to the board.”
3 medium ripe melons, such as honeydew, cantaloupe and watermelon (see Tip)
4 ounces feta cheese
4 ounces Pecorino Romano cheese
4 ounces thinly sliced prosciutto
2 limes, cut into wedges
Fresh mint and basil leaves
Flaky salt, such as Maldon
1Cut melons into 1-inch thick slices or wedges. Cut feta into bite-size pieces. Thinly slice Pecorino. Arrange the melon, feta, Pecorino, prosciutto, lime wedges, mint leaves and basil leaves on a platter. Sprinkle with salt.
Tip: To select the best melon, choose one that is heavy for its size in comparison to others—lift a few to test this out (this is key for watermelons especially). For most heirloom melons, they should be slightly soft at the stem end (where the melon was picked) and should have a lovely fragrant smell with hints of sweetness.