melon

A fresh summer salad, the ingredients of which go perfectly with each other. Oven-baked Camembert cheese goes very well with melon and Parma ham. The slightly spicy honey with which the cheese has been cooked adds both sweetness and spiciness. This salad can also be enjoyed at the Tartu café Crepp.

Preparation time: 30-40 minutes
Level: Easy
Quantity: for two

Ingredients:
Two approximately 120 g Camembert cheeses
Two handfuls of mixed salad; it would be ideal if the salad also contained something colorful, leaf lettuce, lollo rosso, frill lettuce, etc. are suitable.
About ¼ long fresh cucumber, sliced into desired slices
10 cherry tomatoes, cut in half
About ¼ preferably cantaloupe melon, cut into pieces
140 g parma ham slices

2 tbsp liquid honey
About 0.25 tsp ground chili powder

Balsamic vinegar or oil mixed with herbs is suitable for the sauce.

Parsley or other fresh herbs of your choice for serving
Thyme for serving
A slice of lemon for serving

Preparation:

1. Make light cuts crosswise on the top layer of Camembert cheese with a knife, place the cheese on a baking sheet, drizzle honey on top, and sprinkle with a little chili pepper.
2. Preheat the oven to 180 degrees C and bake the cheese in the oven for 5-7 minutes until the cheese becomes liquid but retains its shape.
3. Meanwhile, tear the salad into suitable pieces, cut the cucumbers and cherry tomatoes, and place on a plate.
4. Cut the melon into pieces and place on a bed of lettuce. Place 70 g of Parma ham per portion on a plate, drizzle with balsamic vinegar or herb oil sauce.
5. When the cheese is ready, carefully place the cheese in the middle.
   Serve with good bread. You can also toast the bread in a dry pan for a few minutes.
   Place a lemon wedge on the plate as well; the salad goes well with lemon. Garnish the cheese with a sprig of thyme.
   Ready!