Pan-fried Blue Cheese with Rockmelon

A delectable cheesy sharing dish to enjoy among loved ones this summer.

Recipe in collaboration with Sarah Glover

Feeds 3–4

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
sliced bread

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

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