Juicy melon with a salty-sweet crunchy topping makes for a low-effort but universally crowd-pleasing summer appetizer.
Cook bacon in a dry medium nonstick skillet over medium heat, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 Tbsp. fat from skillet.
Cook garlic and chile in same skillet over medium heat, stirring, until garlic is softened but has not taken on any color, about 1 minute. Add cashews; cook, stirring constantly, until heated through, about 2 minutes. Remove skillet from heat and stir in bacon, brown sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Taste crumble and season with more salt if needed. Crumble should be equal parts salty and sweet.
Arrange cantaloupe on a platter and top with warm crumble.
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