1/4 cup cream cheese, softened, such as Gina Marie
1/2 TBSPReal California heavy cream
1/8 cup California extra virgin olive oil
1 TBSP freshly squeezed lime juice
1 cup onions, sliced paper thin
3/4 cup freshly squeezed lime juice
1 California cantaloupe, sliced into 1-inch thick slabs then cut into 2 dozen 1-1/2 inch rounds. (You will have extra cantaloupe leftover.)
24 small basil leaves
1 English cucumber sliced into thin rounds or two Persian cucumbers
3 TBSP flaky sea salt
Prep the pickled onions and whipped feta the night before to allow flavors to fully meld.
For 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.
For 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.
Line a baking sheet with paper towels, place 2 dozen cantaloupe rounds on the paper towels. The towels willhelp 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 flakysalt on each one. Serve immediately.