Hazelnut-Coated Goat Cheese/Cantaloupe SaladClick to Play

Hazelnut-Coated Goat Cheese

Cantaloupe Salad

Mary Ann Esposito

Serves 8

I have fond memories of this unusual salad of creamy goat cheese encrusted with hazelnuts and served with sweet cantaloupe. This is a nice departure from the more predictable salads where goat cheese is strewn on top of lettuce. Be sure to use a young, creamy goat cheese.


8 ounces good-quality goat cheese
3 tablespoons finely chopped hazelnuts
1 1/2 cups cantaloupe, diced
1 teaspoon sugar
1/4 teaspoon grated lemon zest
1 tablespoon finely minced mint
2/3 cup shredded radicchio


Cut the cheese into eight equal pieces and roll each piece in the hazelnuts to completely coat it. Place the pieces on a dish, cover with plastic wrap, and refrigerate.

In a small bowl combine the cantaloupe, sugar, lemon zest, and mint. Cover and macerate at room temperature for at least 2 hours before serving.

Bring cheese to room temperature at least 1 hour before serving. (It is always best to serve cheese at room temperature for maximum flavor.) Sprinkle some of the radicchio, and then add 1 piece of cheese, to each of 8 plates. Spoon some of the cantaloupe and mint onto each and serve.

This recipe is from CIAO ITALIA - BRINGING ITALY HOME by Mary Ann Esposito, published by St. Martin's Press in 2001.

item recipe is featured in Episode 1115 of Season 11.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

There are no comments yet.

Leave a Comment