Cantaloupe Cucumber Snack
These sweet and savory bites serve as a fresh and flavorful appetizer or snack.
- 1 shallot, finely sliced
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- 1 teaspoon honey
- teaspoon sea salt
- 5 oz. Chevre goat cheese
- 2 Tablespoons finely chopped basil
- 1 English cucumber
- ¼ California cantaloupe, washed, peeled, cut into one-inch wedges, peeled into ribbons with a vegetable peeler
Marinate sliced shallot ahead of time in oil, lemon, honey, and sea salt.
Combine Chevre and basil in a bowl, set aside.
Slice cucumber diagonally about 1/8″ thick, sprinkle with salt.
Slice cantaloupe into 1″ wedges. With a vegetable peeler, peel slices from the inside of the cantaloupe wedges.
Assemble with cucumber on bottom, spoon Chevre mixture on top, then a small amount of marinated shallots. Top with a large pinch of cantaloupe ribbons.
Original recipe contributed by Nicolette Matt.