Hearty Melon Gelée

Halve the melon, remove the seeds, and scoop out the pulp into small balls. Weigh 100 g (approximately 4 ounces) of the remaining pulp and puree. Soften the gelatin in cold water. Rinse the lime in hot water and pat dry. Finely grate the zest and squeeze the juice. Rinse, dry, and chiffonade the basil. Peel and finely grate the ginger. Mix the melon puree, ginger, and 100 ml (approximately 3 ounces) of orange juice. Warm the mixture in a pot. Squeeze the gelatin, and dissolve in the orange juice mixture. Mix in the lime juice, lime zest, basil, a little salt, paprika, and the remaining orange juice. Place the melon balls in glasses, and top with the gelatin mixture. Chill in the refrigerator for at least 4 hours.

Crumble or dice the bread. Heat the olive oil in a pan, and toast the bread until golden brown, then season with salt and cumin. Remove from the pan and drain on paper towels.