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Cantaloupe with Ricotta and Banana

Mary Ann Esposito

In Sicily, fresh sheep’s milk ricotta cheese is often served with a citrus marmalade for dessert. I have taken my inspiration from that classic dessert. The recipe can easily be doubled for a buffet. Serves 8

Ingredients

1 ripe cantaloupe, cut in half and seeded

2 cups skim-milk ricotta cheese, preferably fresh, well drained

2/3 cup sugar

3/4 teaspoon ground cinnamon

2 small bananas, sliced

1/4 cup fresh orange juice

Fresh mint sprigs for garnish

Directions

Cut a small slice off the bottom of each cantaloupe half to prevent from tilting. Place them on a plate.

In a small bowl, mix the ricotta cheese, sugar, and cinnamon. Gently fold in the bananas and orange juice. With a spoon, pack the mixture into the cavities of the cantaloupe halves, mounding slightly. Cover loosely with plastic wrap and refrigerate for several hours.

To serve, cut the cantaloupe into wedges with a sharp knife, place the wedges on a serving tray, and decorate each one with a mint sprig.

This recipe is from Celebrations Italian Style by Mary Ann Esposito.

item recipe is featured in Episode 406 of Season 4.

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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!"

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Cantaloupe with Ricotta and Banana

Ingredients

Directions

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

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