This is a simple appetizer using only 3 ingredients. It is inspired by Turkish cuisine, in which ripe, sweet melons are often paired with salty cheeses. Fresh basil provides color and a slight accent. According to where you live, adjust the ingredients: if you do not have a local feta, another type of crumbly cheese will do. Feel free to experiment with different varieties of heirloom melons as well.
The amounts will depend on how many people you will want to serve, so you will have to use your eye and intuition for this recipe, but below are some approximate amounts.
1 cantaloupe
¼ cup feta cheese
3 basil leaves
Slice the cantaloupe in half, and scoop out the seeds. Slice the halves lengthwise into thin pieces. 1-2 pieces per person will suffice.
Slice the rind off with a sharp knife and discard.
Arrange the melon slices on a serving platter and pour over any juice that they released when they were sliced.
Crumble the cheese over the slices.
Stack the basil leaves and roll up like a cigar. Thinly slice across to create a chiffonade.
Garnish the melon slices with the basil and serve.
