Cantaloupe Canapés
Cantaloupe Canapés are a simple appetizer made with in-season produce, letting bright summer flavors take center stage!
Ingredients
For the whipped feta
- 1/2 pound block feta, soaked in water for 30 minutes (8 ounces)
- 1/4 cup cream cheese softened
- 1/2 tablespoon heavy cream
- 1/8 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lime juice
For the citrus pickled onions
- 1 cup paper thin sliced onions I use a mandolin for this
- 3/4 cup freshly squeezed lime juice
For the canapés
- 1 cantaloupe sliced into 1-inch thick slabs then cut into 2 dozen 1-1/2 inch rounds. You will have extra cantaloupe leftover.
- 1 batch whipped feta
- 24 small basil leaves
- 1 English cucumber sliced into thin rounds or two Persian cucumbers
- 1 batch citrus-pickled onions
- 3 tbsp Maldon sea salt
Instructions
Make the whipped feta
- Remove the feta from the water and discard the soaking liquid.
- Place the feta, cream cheese, heavy cream, olive oil, and lime juice in a food processor fitted with the “ S” blade. Process until smooth. Transfer to a pastry bag fitted with a star tip then transfer to the refrigerator for 20-30 minutes to firm up a bit.
Make the citrus pickled onions.
- Place the onion slices in a glass or nonreactive container with a lid that fits very well. Add the sliced onions to the container then pour the lime juice over the onions. Place the lid on the container and shake well to make sure that the onions are completely covered by the lime juice. Allow the onions to soak in the lime juice until they are bright pink and pliable, at least 20-30 minutes.The pickles can be made up to 2 days in advance and stored in the refrigerator.
Build the canapés.
- Line a baking sheet with paper towels, place 2 dozen cantaloupe rounds on the paper towels. The towels will help to soak up any extra juice from the melon. Pipe the whipped feta onto the rounds and top with a basil leaf and a cucumber round. Set aside.
- Using a fork like you would with spaghetti noodles, twirl the onions around the tines of the fork to make little nests. Place an onion nest on top of each cantaloupe canapé. Sprinkle a little Maldon salt on each one. Serve immediately.
Notes
Prep the pickled onions and whipped feta the night before to allow flavors to fully meld.
Nutrition
Calories: 57kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 11mgSodium: 117mgPotassium: 100mgFiber: 1gSugar: 3gVitamin A: 868IUVitamin C: 9mgCalcium: 55mgIron: 1mg
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