Stuffed Cantaloupe

Course : Appetizers
Serves: 20 melon balls
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1 medium Cantaloupe
1 Cup White or rose wine
1/4 pound Blue cheese, crumbled
1/2 pound Ricotta or farmers cheese
1/4 cup Sour cream or heavy sweet cream
1 teaspoon salt and freshly ground pepper

Preparation / Directions:

1. Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon-ball cutter. Marinate the melon balls in wine until time to serve. 2. In the meantime, blend together cheeses and cream. Season to taste with salt and pepper. 3. Pile the cheese mixture lightly into the cantaloupe shell. If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a basket edge. 4. To eat, spear melon balls with toothpicks, and dip them into the cheese mixture for a very pretty, refreshingly different appetizer.


Nutritional Information:

252 Calories (kcal); 16g Total Fat; (56% calories from fat); 14g Protein; 14g Carbohydrate; 51mg Cholesterol; 460mg Sodium

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