The black pepper and vinegar bring out the cantaloupe's sweetness, making it a good foil for creamy fresh goat cheese. The cheese is served on slices of crusty bread alongside the melon salad.
- 1 ripe cantaloupe (3 pounds), cut into 1-inch cubes (see Notes)
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons white wine vinegar
- 2 slices soppressata salami, cut into thin strips
- 1 tablespoon snipped chives
- 1/2 pound fresh goat cheese
- 6 slices country bread
Put the melon cubes in a serving bowl and season with salt and pepper. Add
the oil and toss gently, then add the vinegar. Garnish with the soppressata and
chives. Spread the cheese on the bread and serve it alongside.
NOTES: Here's the fastest way to cut a melon into cubes: cut a thin slice from
both ends of the melon. Halve the melon crosswise and scoop out the seeds.
Lay the halves on a work surface, cut side down, and slice off the skin in
lengthwise strips with a small sharp knife. Slice the melon 1 inch thick with a
large knife, then cut across to make 1-inch cubes.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
368 calories; 18g total fat; 42mg cholesterol; 417mg sodium; 39g carbohydrates; 4g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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