Cantaloupe-Goat Cheese Appetizers by Martha

This recipe originally called for persimmons and salted almonds. Since persimmons are out of season, I used canteloupe and pistachio nuts.

1/2 c shelled pistachio nuts very finely chopped
1-1/2 tsp chopped mint
4 oz fresh goat cheese, softened
prusciotto
1 ripe cantaloupe, sliced 1/4 inch thick
Aged balsamic vinegar for serving


1. In a small bowl, mix 3 tbsp. of the chopped nuts and the chopped mint with the softened goat cheese. Divide the mixture into 6 equal pieces and roll into a ball. Using 21-inch round biscuit cutter, stamp out 12 rounds from the cantaloupe. Stamp out rounds of proscuitto (or cut with kitchen shears to approximate size).

2. Flatten the goat cheese and place onto of one of the cantaloupe rounds. Top with a slice of proscuitto and finish with another cantaloupe round. Roll the edges in the remaining pistachio nuts and refrigerate until firm, at least 10 minutes or overnight. Cut each round into quarters and transfer to a plate. Drizzle lightly with balsamic vinegar and serve.