1. Cook the bacon in a large skillet over medium heat, turning, until browned and crisp, about 8 minutes. Drain on paper towels.
2. While the bacon cooks, cut the cantaloupe in half, scoop out the seeds, and slice into 12 wedges. Cut the melon flesh from the skin, leaving one end attached. Then, cut each wedge crosswise into 1-inch chunks, keeping the chunks on the peel. Sit the wedges upright on a serving platter.
3. Drizzle the honey on the melon. Crumble the bacon and sprinkle on top of the melon, along with the chives.
4. Once the stovetop is cool, wipe up any bacon grease splatters on the counter with Clorox® Disinfecting Wipes*. Rinse hands once complete.
*Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
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