Jul 4th 10

“Topless” Melon

My friend Jane told me about a trip to the city with friends.  Several of them were chatting, taking suggestions for where to go to dinner.  Jane piped in that she wanted to go to a “Tapas” Restaurant.  Needless to say, they misheard, thinking Jane wanted to go to a muchdifferent place than a restaurant that serves finger foods!

 I saw a variation of this on a food show one day, and so I decided to try my hand at it!  First, I took one and a half cups of Apple Cider Vinegar, 2 tbsp of agave nectar, 2 Cinnamon Sticks, 5 Cloves, and brought them to a boil.  As that was on the stove, coming to a boil, I took Watermelon and Cantaloupe, and cut them into even-sized cubes, and put into a bowl.  I did about a cup of watermelon, and a cup of cantaloupe. 

Next, remove the cinnamon and cloves, and pour the hot liquid over the melon.  Cover with foil or plastic wrap, and let marinate in the refrigerator for an hour.  Remove, and serve cold with cured and smoked meats (salami, prosciutto), olives, cheeses, and crusty breads.  True Tapas at it’s finest!

Related posts:

1. Grilled Watermelon, Arugula and Goat Cheese Salad
2. Jazzed up fruit salad
3. Spicy Cinnamon and Lentil Soup
4. My favorite Breakfast Muffins
5. Roasted Bosc Pears Stuffed with Lemon-Raspberry Marscapone