For the dish:
- A selection of 3 to 6 different Spanish cheeses
- 1 bottle of port wine
- 1 melon, top removed and seeds scooped out (top reserved)
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.
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