Preparation:
1. Cut a slice off the top of the cantaloupe, scoop out the fruit with a
melon-ball cutter. Marinate the melon balls in wine until time to serve.
2. In the meantime, blend together cheeses and cream. Season to taste with
salt and pepper.
3. Pile the cheese mixture lightly into the cantaloupe shell. If it does not
fill the shell lower the rim of the shell by cutting with knife in jagged
edges to form a basket edge.
4. To eat, spear melon balls with toothpicks, and dip them into the cheese
mixture for a very pretty, refreshingly different appetizer. |
