Cooking & Baking
Related: About this forumWhat do you think of this "serving suggestion" I saw in the Trader Joe's flyer?
It's a caprese salad, tomato, mozzarella, basil and a drizzle of olive oil, but you also add canteloupe. You can also substitute mint for the basil.
I've heard of mixing tomatoes and watermelon but this is a new one on me.
What do you all think?
A HERETIC I AM
(24,365 posts)I think if you like red wine on the rocks then DRINK IT THAT WAY!!!
If it sounds good to you, then try it. If you like it, then have it again!
Best!
Suich
(10,642 posts)A friend, who kind of turned her nose up at the idea, can pick out the parts she doesn't like!
My sister adds 7UP to her red wine...
A HERETIC I AM
(24,365 posts)and serve it with Beaugelais ala Sprite!
TxDemChem
(1,918 posts)I never would have thought to add melon. Sounds tasty though.
A nice red spiked with mulled cider and a splash of vodka.
Warpy
(111,232 posts)The Italians combine melon in a lot of surprising ways. One classic ways is with prosciutto.
My own favorite dessert is watermelon, ice cold jicama spears, and a dusting of hot chile powder. It's simple and the play of hot, cold and sweet is just fantastic.
Phentex
(16,334 posts)Some things don't sound the way they taste! It's good to be adventurous.
hibbing
(10,095 posts)Hi,
I do cantaloupe with balsamic, freshly ground pepper and a little course sea salt, sounds weird, but I love it. I know the balsamic, pepper and strawberries is Italian, I'm not sure about the cantaloupe.
Peace
dem in texas
(2,673 posts)Jicama and watermelon sprinkled with chili powder, this is classic Mexican. Also sliced raw onion in a little rice wine vinegar, dusted with chili powder.
cbayer
(146,218 posts)And mint.
I've changed up caprese many times, depending on what I have available.
The delightful thing about it is the simplicity and fresh, clean flavors.
Paper Roses
(7,473 posts)fresh tomatoes, basil, with or without the cheese. Drizzle with a little olive oil--or even corn oil, touch of salt.
Heaven.
Add some sliced Genoa to the mix, fantastic. Even a few slivers of Provolone. Yummy.
From the bowl or in an Italian bread sandwich.
Geeze, wish I had this ready for supper.