Yield: 1 Servings
|For the dish A selection of 3 to 6 different Spanish cheeses|
|1||Bottle port wine|
|1||Melon, top removed and seeds scooped out (top reserved)|
Pour the port into the melon 1 to 3 days in advance of the dinner. Chill in the refrigerator with the top put back in place and wrapped in plastic wrap.
When ready to serve:
Remove the melon from the refrigerator and take off the wrap and top. Pour out the port from the melon into a bowl. Cut off the rind and cut the melon into pieces. Put the pieces into four cool bowls. Serve with the cheeses on a side platter.
Yield: 4 to 6 servings
Note: The port could be poured back over the melon or reserved for another use.
This is also nice with a bowl of lightly seasoned toasted almonds and some port wine.
Recipe by: CHEF DU JOUR NORMAN VAN AKEN SHOW #DJ9365 Posted to MC-Recipe Digest V1 #497 by "Ed Bauman" <BIRCHCREEK@...> on Mar 3, 97.