Melon Carpaccio




1 cantaloupe, halved lengthwise, seeded
1/3 cup 75 mL orange juice
1/3 cup 75 mL lime juice
3 tbsp. 45 mL cilantro, chopped
1/4 cup 50 mL honey
1 cup 250 mL Tre StelleĀ® Mini Mini Bocconcini Cheese,
1 tsp. 5 mL course sea salt or
flaked salt
thin lime and orange wedges for garnish


In a small saucepan combine orange, lime juice and cilantro; bring to a boil and simmer for 5 minutes. Remove from heat and drain, reserving liquid. Stir honey into liquid and allow to cool completely.

Cut each cantaloupe half lengthwise into 3 wedges (6 total); remove rind. Shave thin slices of each wedge melon wedge with a vegetable peeler or mandolin. Arrange slices, overlapping slightly onto a platter. Scatter Mini Mini Bocconcini onto cantaloupe, drizzle with reserved orange/lime liquid; sprinkle with salt. Garnish with lime and orange wedges and cilantro if desired.

Makes 6 servings.

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This recipe was provided by Tre Stelle

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