A delectable cheesy sharing dish to enjoy among loved ones this summer
Recipe in collaboration with Sarah Glover
250 g good-quality blue cheese (you can mix it up with a soft white if you don’t like blue cheese)
6 slices Prosciutto
hand full of hand torn flat leaf parsley
1 lemon cut into wedges
1 rockmelon, cut into slices, seeds and skin removed
You will also need a small cast-iron frying pan
Turn on your stove and wait till it obtains a medium heat. Add the blue cheese and the prosciutto around the edges to the frying pan and place on the stove, then cook for about 5–10 minutes or until it softens and becomes downright gooey. Dress with lemon, and parsley.
Arrange your melon, bread, walnuts and honey on a piece of wood, scoop the warm cheese into the center and serve.
Wine pair: Serve with Stoneleigh Wild Valley Sauvignon Blanc.