Fontina Mint And Cantaloupe Pasta Salad Food

BOW TIE PASTA SALAD WITH FONTINA AND MELON

Bow Tie Pasta Salad With Fontina and Melon image

Now that the weather is getting warmer, I find myself looking forward to pasta salads and melon. Why not combine the two? One of my favorite pasta salads from BHG "Fresh and Simple Pasta Pronto". Swiss cheese can be substituted for the fontina.

Provided by noway

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups dried bow tie pasta
2 cups cantaloupe or 2 cups honeydew melon, chunks
1 cup fontina, cubed
1/3 cup nonfat poppy seed salad dressing
1 -2 tablespoon of fresh mint, chopped
2 cups watercress, stems removed

Steps:

Cook pasta according to package directions; drain and rinse well.
In a large bowl toss together pasta, melon, and cheese. Combine salad dressing and mint; pour over pasta mixture and toss gently to coat.
Serve immediately or cover and chill up to 24 hours.
Add watercress to pasta mixture just prior to serving.
For a pretty presentation, pasta salad may be served in melon shells :).

BAKED FONTINA

Baked Fontina image

Provided by Ina Garten

Categories appetizer

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
1/4 cup good olive oil
6 garlic cloves, thinly sliced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty French baguette

Steps:

Preheat the broiler and position the oven rack 5 inches from the heat.
Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

CANTALOUPE AND MINT GRANITA

Cantaloupe and Mint Granita image

Provided by Giada De Laurentiis

Time 8h13m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

2 cups water
1 cup sugar, plus extra, as needed
1 1/4 cups fresh mint leaves, packed, divided
1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh
3 tablespoons fresh lime juice (from about 2 large limes)

Steps:

In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
Use the tines of a fork to scrape the granita into chilled bowls and serve.

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

Cantaloupe Salad with Lime, Mint, and Ginger image

Provided by Charlotte Fekete

Categories Salad Fruit Ginger Breakfast Brunch Side Low Fat Quick & Easy Low Cal Lime Cantaloupe Mint Summer Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Steps:

Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

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