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Watermelon, mint and any fresh cheese is always a great summer combo.

Tad Seaborn

Watermelon, mint and any fresh cheese is always a great summer combo.

Feta is a classic match; its salty, dense texture works beautifully with the juicy sweetness of the tender melon.

You can serve as an appetizer or in a beautiful bowl as part of your barbecue meal (or even as part of a pot luck).

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I recently went for the one-bite version as an after-dinner treat.

Using creamy, rich and decadent mascarpone and leaves from my mint plant (I like to say I foraged), I had a refreshing and delicious finish to our meal ready in no time.

A tiny bit of extra effort to mix grated citrus zest or even a few drops of maple syrup into the cheese will elicit even more self-congratulation.

The instructions are self-explanatory really: Look for the ripest melon and give the mascarpone a bit of a stir (even if not adding any other flavour) just to loosen it up for dolloping onto your melon cube.

Place a mint leaf between the cheese and melon or chop the mint just before serving and scatter over the dish.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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