This dish makes a summery starter. In it, the tangy feta and crushed peppercorns contrast with the sweet melon.

1/2 teaspoon whole black peppercorns

1/2 ripe cantaloupe, seeded

1 block (8 ounces) feta cheese, broken into 4 pieces

Coarsely crush peppercorns with the flat side of a large knife or with a mortar and pestle. Just before serving, cut cantaloupe into 4 wedges. Place 1 wedge and 1 piece of cheese on each serving plate. Sprinkle cheese with peppercorns.