Recipe - Stuffed Cantaloupe

1 Cantaloupe, medium
White or rose wine
One fourth pound Blue cheese, crumbled
One half pound Ricotta or farmer's cheese
One fourth cup Sour cream or heavy sweet
cream
Salt and freshly ground
pepper

Cut a slice off the top of the cantaloupe, scoop out the fruit with a
melonball cutter. Marinate the melon balls in wine until time to serve. In
the meantime, blend together cheeses and cream. Season to taste with salt
and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If
it does not fill the shell lower the rim of the shell by cutting with knife
in jagged edges to form a "basket edge." To eat, spear melon balls with
toothpicks, and dip them into the cheese mixture for a very pretty,
refreshingly different appetizer. Makes about 1 cup cheese mixture and
about 20 melon balls.

Shared by: June Hoffman, 8/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini