Recipe courtesy of Norman Van Aken
Show: Chef Du Jour
Episode: Norman Van Aken
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36 hr
36 hr
4 to 6 servings



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.

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.

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