Living is easy these summer days, isn’t it. Although I disliked water melons a lot when I was a child, these fruits are ever since some kind of synonym for summer to me – because they are omnipresent once temperatures are rising. Everybody seems to love water melons, and nowadays, I do so, too.
There have been countless inspirations on the blogosphere recently what to do with it besides cutting into triangles and eating just like this. Today I want to contribute to the water melon recipe collection as well with a very simple antipasti treat.
Doing so, I also want to make a further contribution to Uda’s and my olive herb mini blog event. If you would like to joins us, there’s still a few days left. We will be very happy about your contribution!
There’s something else coming along with today’s recipe: I used a special ingredient for the dressing that I had bought in a wonderful place, the BLO-Ateliers in Berlin Lichtenberg. This creative place on a former railroad area is a working space for artists of any kind from painters and designer to hot workers and photographers. It’s also home to a bee colony that is maintained by beekeeper Carolina – urban beekeeping at it’s best, and the acacia & lime honey that she had sold me on my first visit at BLO is incredibly aromatic. Here is the honey and the place where it originates:
I am most lucky that I have been given the opportunity to pass the next two weeks in this space, thanks to a friend whose atelier I may use for some food photography experiments among canvases, scaffolds and a beautifully bewildered area. How exciting is that! – although I already fear that I will have not a single photo shooting idea given the intimidatingly big input of creativity that will await me there. Read (and see) more, soon – about the space, about my friend’s art and (if anything goes well) about my attempts to prepare some salad according to a painting.
Here’s my recipe
This one is so easy that you hardly need a recipe. Take a small handful of fresh olive herb, rosemary and lemon thyme, clean and roughly cut into not too small pieces. Mix with about 150 ml honey – I would recommend a subtle honey, not a heavy weight like wood honey. Let aromatize for a couple of days. After this procedure, you can either leave the herbs where they are or pour the honey through a sieb into another jar (and the herbs will stay in the sieb).
Prepare the antipasti: roast some pine nuts in a dry pan, put aside. Cut a piece of smoked cheese into quarters. Scamorza affumicata will be fine, but you can take any other sort as well. Cut a piece of water melon and of galia melon into quarters of the same size. Mix honey and balsamic vinegar of good quality 2:1, pepper to taste. Mix the cheese and the fruits with it, arrange on little plates and decorate with fresh herbs and pine nuts. Enjoy with some baguette and a glass of Pastis.