Recipe by Anna Gill
1 honeydew melon cut into four wedges
1 cup fresh ricotta or farmer’s cheese
4 strips of crisply cooked bacon, drained and crumbled
1. Place a wedge of melon on each for four plates.
2. Top each wedge with ¼ cup of the cheese.
3. Sprinkle each wedge with bacon and serve.
NOTE: The freshness of the cheese really counts in this dish. Fresh cheese is lighter than the commercial brands and is a better match for the delicacy of the melon.
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