Cantaloupe With Black Olives Starter |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From Comptoir du Victuaillier in Gordes in Luberon by way of Mostly Vegetables by Susan Costner. Suggetion for serving is with an hors d'oeuvres [or Horsey-derves as my ex would have said] plate, some mild radishes, and fennel and cheese twists or savory wine biscuits. Ingredients:
3 cups ripe charentais melon or 3 cups cantaloupe |
1 1/2 cups black nicoise olives |
fresh ground melange pepper |
Directions:
1. Scoop the melons out with a melon baller.
2. Combine them with the olives.
3. Toss gently.
4. refrigerate for at least 30 minutes for flavors to blend.
5. Season just before serving.
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