Blue Cheese With Honeydew Basil Preserve

• 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.)

1. * Preheat oven to 400 degrees, with rack in the middle.
2. * Scoop out meat of half the honeydew into a pot. Simmer.
3. * Mince basil.
4. * Zest lemon.
5. * When softened, use ladle or potato masher to mash until smooth.
6. * Continue simmering (don't forget to stir!) until honeydew is a little thinner than the consistency of jam or preserves.
7. * Remove from heat. Mash out any remaining lumps, then stir in minced basil and lime juice.
8. * Taste. If needed, add sugar (mix well, until dissolved). Set aside to cool.
9. * 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.
10. * Set out your serving tray, and spread a thin layer of the honeydew basil preserve on all the crackers.
11. * Put a small slice of the Blue cheese / Gorgonzola cheese on each cracker.
12. * Add a crisped mint leaf to the top of each cracker.
13. * Sprinkle all with lemon zest.
14. * Serve and enjoy!

honeydew, basil, lime, lemon, sugar, mint, olive oil, blue cheese , crackers

Taken from www.epicurious.com/recipes/member/views/blue-cheese-with-honeydew-basil-preserve-50087915 (may not work)