Melon Carpaccio & Goat Cheese


½ cantaloupe, seeded and shaved

½ seedless watermelon, shaved

½ honeydew melon, seeded and shaved

2 tbsp (30 ml) spring onion, chopped

80g (3 oz.) log of goat cheese

3 tsp (15 ml) extra-virgin olive oil

½ cup (125 ml) all-purpose flour, for dredging

coarse sea salt, to taste


In a bowl, combine cantaloupe, watermelon, honeydew, and onion shavings. Slice goat cheese into 1 cm rounds. Coat goat cheese rounds with flour and pat off excess. In a skillet over low heat, cook goat cheese rounds on both sides in olive oil, until golden and centers are soft. Serve cheese rounds with salad and drizzle with olive oil. Season with salt to taste.


By mixing the creamy, mild taste of goat cheese with watermelon’s cool, cold aroma, the palate becomes aroused with these complimentary and unconventional tastes.


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