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Recipe courtesy of Norman Van Aken
Port Wine Drunken Melon with Spanish Cheeses
- Level: Easy
- Total: 1 day 12 hr
- Prep: 1 day 12 hr
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 1 day 12 hr
- Prep: 1 day 12 hr
- Yield: 4 to 6 servings
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.
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