Tre Stelle® Bocconcini Melon Carpaccio
Try this recipe with honeydew or if you’re daring, very thin slices of watermelon when in season!
Prep Time:20 minutes Ready In:
30 minutes or less Serves:
Makes 6 servings
Ingredients:
1 cantaloupe, halved lengthwise, seeded 1/3 cup | 75 mL orange juice 1/3 cup | 75 mL lime juice 3 tbsp | 45 mL cilantro, chopped ¼ cup | 50 mL honey 1 cup | 250 mL Tre Stelle® Mini Mini Bocconcini Cheese, drained 1 tsp | 5 mL course sea salt or flaked salt thin lime and orange wedges for garnish
Instructions:
In a small saucepan combine orange, lime juice and cilantro; bring to a boil and simmer for 5 minutes. Remove from heat and drain, reserving liquid. Stir honey into liquid and allow to cool completely. Cut each cantaloupe half lengthwise into 3 wedges (6 total); remove rind. Shave thin slices of each wedge melon wedge with a vegetable peeler or mandolin. Arrange slices, overlapping slightly onto a platter. Scatter Mini Mini Bocconcini onto cantaloupe, drizzle with reserved orange/lime liquid; sprinkle with salt. Garnish with lime and orange wedges and cilantro if desired.
