What was I thinking? In my kids’ entire lives, I have never served them cantaloupe with cottage cheese (and mint in this case).
Could it be that the combination has fallen a bit out of fashion? But I love the blend of creamy, salty cottage cheese with the sweet juicy cantaloupe. In my mind, it’s a practically perfect breakfast.
Committed to remedying this parental omission, I decided to take it even further–I’d add mint! After the delicious addition mint to a recent watermelon feta salad, I figured mint would complement cantaloupe too. They’re both melons after all.
This time, I turned the mint into a “drizzle” with lemon, honey and olive oil. And it was just as tasty in the new combination. Melon is already lovely on a brunch table, but this takes it over the top!
Just one tip as you make the drizzle. I tried using a blender, mini-food processor and immersion blender to puree my drizzle fine enough to spill out of a squirt bottle. Alas, nothing worked–I think the quantity was just too small. So in the end I just dribbled it over the cottage cheese from a spoon. The mint in the original salad was merely chopped, so I don’t feel bad at all.
Melon season has been long and prolific in Wisconsin this year, but it won’t last forever! How about a Cantaloupe with Cottage Cheese & Mint breakfast while you can!
- 1 large cantaloupe, quartered, seeds removed
- 2 cups cottage cheese
- 3 large mint sprigs, leaves only
- 3 T lemon juice
- 3 T honey
- 2 T olive oil
- Top each seeded melon quarter with about 1/2 cup cottage cheese.
- Puree (as much as possible) mint drizzle ingredients using a blender, immersion blender or mini food processor.
- Spoon mint drizzle over cottage cheese and serve.
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