Ingredients

Half a ripe honeydew (better less ripe than overripe)

1/2 C (packed) basil leaves (minced in food processor)

1 lime (juice)

1 lemon (zest)

1 Tbsp sugar (if necessary)

1/2 C small mint leaves

1 tsp olive oil or flax seed oil

1/2 lb. Blue Cheese / Gorgonzola (enough for about 30 crackers)

Rice crackers (get a plain, unflavored one. Salted, at most.)

Preparation

  • Preheat oven to 400 degrees, with rack in the middle.

  • Scoop out meat of half the honeydew into a pot. Simmer.

  • Mince basil.

  • Zest lemon.

  • When softened, use ladle or potato masher to mash until smooth.

  • Continue simmering (don’t forget to stir!) until honeydew is a little thinner than the consistency of jam or preserves.

  • Remove from heat. Mash out any remaining lumps, then stir in minced basil and lime juice.

  • Taste. If needed, add sugar (mix well, until dissolved). Set aside to cool.

  • Gently rub mint leaves in oil. Coat well. Set on a cookie sheet with foil over the top. Bake for about 3-5 minutes, or until they are crisp. Cool.

  • Set out your serving tray, and spread a thin layer of the honeydew basil preserve on all the crackers.

  • Put a small slice of the Blue cheese / Gorgonzola cheese on each cracker.

  • Add a crisped mint leaf to the top of each cracker.

  • Sprinkle all with lemon zest.

  • Serve and enjoy!