Cantaloupe And Cheese: Perfect Pairing For A Summer Snack

Cantaloupe, a type of muskmelon with a sweet fragrance, is a versatile fruit that pairs well with various cheeses. The sweetness of the melon creates a delightful contrast when paired with salty cheeses like feta and pecorino romano. For a classic combination, wrapping cantaloupe with prosciutto adds a savoury element, and including a slice of cheese enhances this flavour profile. Mozzarella, burrata, and mascarpone are also excellent choices to accompany cantaloupe, with their mellow flavours complementing the sweetness of the fruit.

Mozzarella, mascarpone, and burrata cheese

Mozzarella

Mozzarella and cantaloupe is a refreshing twist on the classic caprese salad. This combination is a perfect summer appetizer. To make this salad, use a melon baller to scoop balls from cantaloupe halves, then add them to a large bowl with mozzarella balls and torn prosciutto. Sprinkle with basil and mint leaves. For the dressing, whisk together olive oil, honey, and white balsamic vinegar, then season with salt and pepper. Drizzle the dressing over the cantaloupe mixture and toss to coat. Season with more salt and pepper to taste, and add additional herbs if desired.

Mascarpone

Mascarpone is an Italian-style cream cheese that is rich and decadent. It can be used in classic desserts like cheesecake or tiramisu, or simply spread on bread and topped with fresh fruit. To make a simple dessert, mix mascarpone with a bit of sugar and vanilla, then spread it on a piece of toast before topping with fresh fruit.

Burrata

Burrata is a type of fresh Italian cheese made from mozzarella and cream. It has a solid outer shell made of mozzarella, while the inside contains both mozzarella and cream, giving it a unique, creamy texture. Burrata pairs well with cantaloupe in a summer salad. To make this salad, combine cantaloupe, cherry tomatoes, basil, and burrata cheese. For a more indulgent version, add crispy prosciutto for a salty crunch. Finish the salad with a drizzle of balsamic fig vinaigrette.

Prosciutto-wrapped cantaloupe

Ingredients:

• Cantaloupe
• Prosciutto
• Fresh basil leaves (optional)
• Honey (optional)
• Cheese (optional)

Step 1: Prepare the Cantaloupe

Start by selecting a ripe cantaloupe that smells sweet and floral. Cut the melon in half, scoop out the seeds, and slice it into wedges or cubes. If you want to get creative, use small cookie cutters to cut the cantaloupe into fun shapes. This step will make your appetizer look even more inviting and appealing.

Step 2: Assemble the Prosciutto-Wrapped Cantaloupe

Take a slice of prosciutto and wrap it around a piece of cantaloupe. If you're using basil, place a basil leaf between the melon and the prosciutto for added flavour. You can also add a slice of cheese, such as cheddar or mozzarella, for an extra decadent touch.

Step 3: Drizzle with Honey (Optional)

For a touch of sweetness, you can drizzle a small amount of honey over the prosciutto-wrapped cantaloupe. This step is completely optional but can add an interesting flavour dimension to the dish.

Step 4: Serve and Enjoy

Arrange the prosciutto-wrapped cantaloupe on a platter and serve it cold. This appetizer is best enjoyed fresh, so prepare it just before your guests arrive. It pairs well with crisp summer wine and spritzers, creating a sophisticated and tasty treat for any occasion.

Variations and Customisations:

You can customise this appetizer by using different types of cheese, such as mozzarella, cheddar, feta, or goat cheese, depending on your preference. Additionally, you can add other ingredients to complement the prosciutto-wrapped cantaloupe, such as crackers, cucumbers, or hummus. Get creative and experiment with different combinations to find your favourite pairing.

Cantaloupe and ricotta on toast

Ingredients:

• Cantaloupe
• Ricotta cheese
• Toast, preferably from a French baguette
• Honey (optional)
• Salt (optional)

Preparation:

• Start by slicing the cantaloupe into thin wedges or cubes. You can also use a melon baller to create small balls of melon for a fun and elegant presentation.
• Prepare the ricotta cheese by spreading it onto the toast. You can use whole-milk ricotta for a richer flavor and creamier texture.
• Top the ricotta-covered toast with the prepared cantaloupe. Be generous!
• For an added touch of sweetness, drizzle a small amount of honey over the cantaloupe. A light sprinkling of flaky salt can also enhance the flavors.
• Enjoy your open-faced cantaloupe and ricotta toast! It's a perfect combination of sweet and savory, with a creamy texture from the ricotta and a refreshing taste from the cantaloupe.

Variations:

If you're feeling creative, here are some variations on this tasty treat:

• Add some fresh mint or basil leaves on top for a refreshing twist.
• Try using other types of cheese, such as mozzarella or goat cheese, for a different flavor profile.

Cantaloupe jam with cheese

Ingredients

• Cantaloupe
• Sugar
• Ricotta
• Honey
• Crème fraîche
• Toast
• Goat cheese
• French baguette
• Lemon
• Salt

Method

Julia Hallman, general manager of Formaggio Kitchen in Cambridge, Massachusetts, recommends DIY cantaloupe jam with cheese. The process is simple:

• Cube the cantaloupe.
• Toss with sugar.
• Let it sit in the fridge for a few hours.
• Cook the mixture until it reaches the right consistency.

Hallman suggests two ways to serve this jam with cheese:

Option 1:

Top toast with ricotta, cantaloupe jam, and a drizzle of honey.

Option 2:

• Spread the jam on a French baguette.
• Top with goat cheese.
• Sprinkle with salt and squeeze lemon over the top.

Tips

• Cantaloupe is a type of muskmelon with webbed outer skin, which turns from green to beige as it ripens.
• When picking a melon, smell it—it should have a sweet, floral, earthy fragrance.
• Cantaloupe is best in late summer but is usually available year-round in supermarkets.
• Cantaloupe granita is a super-refreshing treat: blend the flesh of one ripe melon with ¼ cup sugar, 1 to 2 tablespoons lemon or lime juice, and a few tablespoons of water, then freeze the mixture to shave into granita. Serve with a dollop of crème fraîche whipped cream.

Cantaloupe and feta

Cantaloupe, a type of muskmelon with a sweet and fragrant taste, pairs surprisingly well with cheese. While cantaloupe is often served with prosciutto, a salty, crumbly cheese like feta can add a delicious savoury contrast to the fruit's sweetness.

Creating the Perfect Cantaloupe and Feta Pairing

When choosing a cantaloupe, look for one that is heavy for its size and slightly soft at the stem end. This indicates ripeness and will ensure the melon is at its juiciest and tastiest. The fragrance is also a good indicator; a ripe cantaloupe should have a sweet, floral, and earthy aroma.

For the feta, a good-quality, salty feta cheese will provide the ideal flavour profile to complement the cantaloupe. Consider a sheep's or goat's milk feta for a more intense flavour.

Serving Suggestions

There are several ways to serve cantaloupe and feta:

• Cube the cantaloupe and crumble the feta over the top. This works well as part of a salad or as a simple appetizer.
• Create a summer cheese board with cantaloupe, feta, and other complementary ingredients such as prosciutto, fresh herbs, and crackers.
• For a more substantial dish, try a cantaloupe and feta salad with leafy greens, chilli, mint, citrus, and nuts or seeds.
• Wrap cantaloupe wedges with prosciutto and secure them with a toothpick. Add a small cube of feta inside for an explosion of flavour.

Taking it to the Next Level

For a unique twist, try making a cantaloupe jam to pair with your feta. Simply cube the cantaloupe, toss with sugar, and let it sit in the fridge for a few hours. Then, cook the mixture until it reaches a jam-like consistency. Serve with feta and crackers, or use it as a topping for oatmeal or toast.

So, the next time you're looking for a refreshing and unexpected flavour combination, give cantaloupe and feta a try!

Frequently asked questions