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June 9, 2021

Melon and Basil

melon slices with fresh basil and basil flowers ont op
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Melon and Basil

As we say in France, nothing has to be complicated, and this dish is a perfect example. If your family likes canteloupe, try serving it with basil as a first course before your main dish. You can also serve it with basil or mint for dessert. And if you are growing your own herbs and they flower, add the flowers too. This is a beautiful and tasty way to make a simple dish more exciting. 

  • Author: Caterina De Falco
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Category: First Course, Apéritif
  • Cuisine: French

Ingredients

Cantaloupe

Fresh Basil or Mint

Instructions

Slice the melon and serve with fresh basil or mint. 

If you are growing your own herbs and they flower, add the flowers too.

For an Apéritif, serve cubes of melon with a basil leaf on a toothpick. Simple and elegant. 

Notes

Serving the same foods does not have to be boring.  In the south of France every summer our first course is usually canteloupe or tomatoes.  Because that is what is in season and what is in the garden when you eat what is in season, it is so fresh and so delicious you can't get enough of it. Then it is over, and you wait another year to enjoy it again. 

Many of the recipes I share have guidelines rather than exact measurements, since I often cook "au pif" as we say in France, meaning by feel.  It is possible to pull together great meals quickly without relying on recipes when you cook by feel, or Kitchen Intuition as I call it.  You can write to me anytime if you have questions.

Copyright 2019, Return to the Table by Caterina De Falco, All Rights Reserved

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