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Recipe courtesy of Norman Van Aken

Show: Chef Du Jour

Episode: Norman Van Aken

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Total:: 36 hr
Prep:: 36 hr

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Port Wine Drunken Melon with Spanish Cheeses
Prep time: P0Y0M1DT12H0M0.000S
Total time: P0Y0M1DT12H0M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: A selection of 3 to 6 different Spanish cheeses; 1 bottle of port wine; 1 melon, top removed and seeds scooped out (top reserved)