Cantaloupe with Spicy Bacon Cashew Crumble

Juicy melon with a salty-sweet crunchy topping makes for a low-effort but universally crowd-pleasing summer appetizer. "My mother has been making this dish since I was a young kid", says the cookbook author Leela Punyaratabandhu. "It's inspired by the Italian classic, prosciutto e melone, and an elegant and old-school Thai appetizer in which watermelon is paired with a sweet, salty, sandy crumble. You won't find cantaloupe paired with spicy bacon-cashew crumble anywhere in Thailand, but this was one of my after-school snacks and, to this day, one of my favourite things to serve when I entertain guests". Swap any melon for the cantaloupe - as long as it's ripe, it will be delicious - and don't serve it straight out of the fridge, because very cold melon will solidify the residual bacon fat in the crumble.

6 slices bacon, sliced crosswise ¼" thick
3 large cloves garlic, finely chopped
1 red Thai chile or Fresno chile, finely chopped
½ cup unsalted cashews, roasted, finely chopped
1 Tbsp. light brown sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
1 (2 lb) cantaloupe, at room temperature, cut into 1" cubes

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 colour, 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.

Makes 4-6 servings.