Melon with Mint and Peanuts

Melon with Mint and Peanuts


For this super easy, impressive snack, use whatever orange-fleshed melons are in season: cantaloupe, casaba, crenshaw, canary, etc.

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  • 12 black mission figs, stems removed
  • 1 tablespoon unsalted butter
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons honey
  • 2-3 ounces fresh goat cheese
  • 2 tablespoons Cobram Estate® Extra Virgin Olive Oil
  • Kosher salt, to taste
  • Fresh cracked pepper


1. Preheat oven to 400 degrees Fahrenheit.

2. Melt the butter in a small sauce pot along with the balsamic, honey, and a pinch of salt. Bring to a boil and reduce to a simmer, cooking five minutes or until slightly thickened. Set aside to cool.

3. Score each fig with an X on the top, cutting about ⅓ of the way down. Gently squeeze the bottom of the fig and allow for the top to “blossom”. Season the inside of each fig with a pinch of salt and fresh cracked pepper before adding a small ball of goat cheese to each opening. Line the figs on a parchment lined baking sheet and bake until soft, about 10 to 15 minutes.

4. Remove the figs from the oven and let cool slightly. To finish, place the figs on a serving platter, liberally drizzle with olive oil and the balsamic reduction. Add a bit more cracked pepper before serving.


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