Cantaloupe + Pecorino

Recipe provided by Chef Crusco Catering in Austin, TX.


  • 1 Cantaloupe – make sure it is ripe before slicing into wedges
  • Pecorino Romano Cheese – cut into 1/4 inch slices
  • Fresh Mint – leaves only
  • 2 tbsps. EVOO
  • 2 tsbsps. Balsamic Vinegar
  • Sea Salt & fresh Ground Pepper


  1. Cut up the Cantaloupe into wedges and Pecorino into slices. Pick the mint leaves.
  2. Place the Cantaloupe onto the plate. Add Pecorino slices and mint.
  3. Dress everything with EVOO and Balsamic Vinegar. Season with salt and pepper.
  4. Enjoy!