Recipe courtesy of Norman Van Aken

Port Wine Drunken Melon with Spanish Cheeses

  • Level: Easy
  • Total: 36 hr
  • Prep: 36 hr
  • Yield: 4 to 6 servings
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A selection of 3 to 6 different Spanish cheeses

1 bottle of port wine

1 melon, top removed and seeds scooped out (top reserved)


  1. Pour the port into the melon 1 to 3 days in advance of the dinner. Chill in the refrigerator with the top put back in place and wrapped in plastic wrap.
  2. When ready to serve:
  3. 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.
  4. Note: The port could be poured back over the melon or reserved for another use.
  5. This is also nice with a bowl of lightly seasoned toasted almonds and some port wine.


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