Melon With Feta Red Onion And Pine Nuts Recipes

Steps:

• Cut the feta into 24 cubes that are a little smaller than the melon cubes.
• To assemble the bites, set 1 piece of feta on top of each piece of honeydew, cantaloupe and watermelon and secure it with a toothpick. Place them on a serving plate and drizzle the balsamic glaze over the top. Garnish with the basil.

Steps:

• To make the balsamic reduction, put the balsamic, Marsala and red wine in a heavy-based saucepan over medium-low heat. Cook until reduced by two-thirds and thickened to the consistency of honey (this will take 2 to 3 hours). Remove from the heat and set aside.
• Put the pistachios and almonds in a small frying pan over medium heat. Cook for 5 minutes, stirring continuously, until lightly brown. Transfer the nuts to a large bowl and allow to cool.
• Put the lime zest and juice in a small bowl and add the olive oil. Whisk well using a fork or whisk.
• Put the tomatoes, cantaloupe, and watermelon in a large bowl. Pour over the lime vinaigrette and toss lightly.
• Arrange the prosciutto or smoked fish (if using) over the top, crumble over the feta, and drizzle with the balsamic reduction. Season with sea salt and freshly ground black pepper and garnish with the toasted nuts and basil leaves.

Steps:

• In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
• With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
• Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.

Steps:

• In a small bowl whisk together olive oil, vinegar, and mint. Set aside.
• With a sharp knife cut the watermelon in half lengthwise. Cut the fruit away from the rind. Then cut the fruit into cubes 1/4-inch.
• In a large bowl, toss the watermelon together with grapes and cheese. When ready to serve, toss with the dressing and nuts. Garnish with a mint sprig and serve immediately.

Steps:

• Dampen the bread under running water and then hold it over the sink for the water to drip off.
• Break it into chunks, about 1 inch each. Place the chunks on the bottom of a serving bowl and sprinkle half the onion slices over them.
• Place the watermelon and any of its juices together with the feta cubes on top.
• Drizzle in the vinegar and toss gently, careful not to mash the watermelon.
• Season with pepper and garnish with the remaining onion slices and mint.
• Serve.