California Cantaloupe Canapés, paired with California Sparkling Wine

Make the whipped feta.

Place the feta, cream cheese, heavy cream, olive oil, and lime juice in a food processor fitted with the “S” blade. Process until smooth. Transfer to a pastry bag fitted with a star tip then transfer to the refrigerator for 20-30 minutes to firm up a bit.

Make the citrus pickled onions.

Place the onion slices in a glass or nonreactive container with a lid that fits very well. Add the sliced onions to the container then pour the lime juice over the onions. Place the lid on the container and shake well to make sure that the onions are completely covered by the lime juice. Allow the onions to soak in the lime juice until they are bright pink and pliable, at least 20-30 minutes. The pickles can be made up to 2 days in advance and stored in the refrigerator.

Build the canapés.

- Line a baking sheet with paper towels, place 2 dozen cantaloupe rounds on the paper towels. The towels will help to soak up any extra juice from the melon. Pipe the whipped feta onto the rounds and top with a basil leaf and a cucumber round. Set aside.

- Using a fork like you would with spaghetti noodles, twirl the onions around the tines of the fork to make little nests. Place an onion nest on top of each cantaloupe canapé. Sprinkle a little flaky salt on each one. Serve immediately.

Notes

Prep the pickled onions and whipped feta the night before to allow flavors to fully meld

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for CA Grown