Summer Mixed Melon Nachos With Mascarpone Cream
Does anything say “summer” like juicy ripe melon?
On a hot day, i honestly crave a huge bowl of icy cold watermelon, cantaloupe or honeydew. It is so refreshing and wonderful. I could just eat it for a meal.
Everyone has their own way of eating melon. My family always salted their watermelon, which just makes Mr. Wonderful’s blood run cold when I do it in front of him. Inspired by my favorite Mexican restaurant here in Oklahoma City, I love lime juice squeezed over melon now with some chili salt sprinkled over it as well.
However, while I add lime to this recipe, this recipe takes more of a sweet turn, by using toasted tortilla chips that have been sprinkled with cinnamon sugar and they are used to scoop honey and lime-laced Mascarpone cheese and spoonfuls of mixed melon for a wonderful summer snack, dessert or even breakfast! If melon is out of season, try any fruit you love on these nachos, like peaches and plums or even mixed berries for a different twist!
To watch me make this recipe on Rise & Shine, click Play below!
Watch how easy it is to make!
Start out by lining two cookie sheets with parchment paper. Also crank your oven up to pre-heat to 425º.
Take four whole wheat tortillas and stack them on top of each other. Use a pizza cutter or large knife and cut them into 8 wedges.Toss them into a bowl and spray them with butter flavor baking spray.Mix together the sugar and cinnamon and nutmeg and sprinkle it over the tortilla wedges evenly, mixing them up well with a spoon as well. Then, space them out nicely on the baking sheets.
Pop them into the oven and let them bake for 3-4 minutes.
Remove the pans and flip each one over. Toss it back into the oven for another 3 minutes.
Remove them from the oven to cool.They will be toasty and hot and crispy and smell of heaven. If you can’t resist trying one at this point, don’t worry…I did too!
Chop up a cup each of watermelon, cantaloupe, and honeydew melon.
My Dad calls cantaloupe “muskmelon”. I have no idea why? Does anyone?
He also puts salt AND pepper on it…I like to watch when he does so, because it really sends the Wonderful guy over the edge. Actually the pepper part kind of gets me as well.
Mix the three melons together in a large bowl.
Take 8 ounces of Mascarpone cheese and put it in a medium-sized bowl.
Mascarpone cheese is a sweet Italian cheese that is wonderful in desserts. If you can’t find it (it’s in most grocery stores in the dairy aisle now), you can substitute 8 ounces of cream cheese with a little sour cream or Greek yogurt in it (about 2 tablespoons). You could also substitute Ricotta and it would be delicious, but it’s a bit grainier in texture.
Grate a teaspoon of lime peel into the Mascarpone and also squeeze in a tablespoon of lime juice (about half of a large lime). Pour in the honey and mix it up until it’s nice and creamy.
To serve the nachos, put out all three ingredients in bowls and let guests help themselves.
This helps keep the chips from getting soggy too early.
Or if you’re going to eat it right away, get six pretty plates and layer 4 chips out on them.Dollop on a bit of the Mascarpone cream and then top each nacho with some of the mixed melon.
This is summer at its best. I adore the colors don’t you? The fragrant bite of cinnamon sugar on the chips, with the tang of the sweet creamy cheese and the juicy sweetness of the melon go really well together.
Now someone tell my Dad he can’t salt and pepper these!
- 1 T. sugar
- ¼ t. ground cinnamon
- pinch of nutmeg
- 4 ( 6 - 7) inches whole wheat flour tortillas
- 8 oz. Mascarpone cheese or light cream cheese
- 2 T. honey
- 1 t. lime grated peel
- 1 T. fresh lime juice (about ½ large lime)
- 1 c. chopped watermelon
- 1 c. chopped cantaloupe melon
- 1 c. chopped honeydew melon
- mint sprigs (optional) for garnish
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- In a small bowl, combine the sugar and the cinnamon.
- Stack tortillas on top of each other and cut them into eight wedges.
- Add to medium sized bowl and spray lightly with butter flavor baking spray.
- Sprinkle sugar cinnamon mixture over tortillas and toss.
- Place wedges in a single layer on prepared baking sheet.
- Bake for 3-4 minutes on the first side, then flip each wedge over.
- Bake an additional 3 minutes and remove to cool.
- Meanwhile, in a small bowl, combine marscapone (or cream cheese and sour cream), lime peel, lime juice and honey.
- Whisk until smooth. Set aside.
- Cut up one cup each of watermelon, cantaloupe and honeydew melon and mix together in medium bowl.
- To serve, divide tortilla wedges among six dessert plates.
- Spoon melon mixture onto tortilla wedges. Spoon cream cheese mixture atop fruit. Makes 6 servings.
To see what other bloggers made with melons today for Food Network’s Summerfest, check out these other delicious recipes!
Dishing: Watermelon Agua Fresca
The Sensitive Epicure: Watermelon with Feta, Mint, Olive Oil and Sea Salt
Napa Farmhouse 1885: Watermelon Popsicles with Mint, Basil and Lime
Red or Green: Spicy Watermelon Salad with Grilled Mahi Mahi
Weelicious: Watermelon Cinnamon Granita
Taste With The Eyes: Watermelon Carpaccio, Blistered Shishito, Mitsuba and Lime
Dishin & Dishes: Summer Mixed Melon Nachos with Mascarpone Cream
Domesticate Me: Sparkling Watermelon Punch & Bowl
Jeanette’s Healthy Living: Sweet and Salty Greek Watermelon Feta Mint Salad
Big Girls, Small Kitchen: Watermelon Vodka Rickey
Devour: Savory Watermelon Recipes
FN Dish: Cool Watermelon Drinks
Made by Michelle: Watermelon Basil Lemonade