Little bites of watermelon.
All summer I tried to find a good watermelon. Why is it I can eat watermelon at someone else’s home and it is red, sweet and everything I want from a watermelon. Then I buy one and it’s more pink than red, barely sweet and even the sprinkling of salt I always give it does not improve the taste.
This watermelon I bought for Labor Day but it never got cut so I needed to find a use for it other than throwing it in my food dehydrator. Don’t get me wrong dehydrated watermelon is delicious and I will probably be making some with my leftover watermelon. (This melon still didn’t meet my expectations for a summer watermelon.)
Pink Avocado Catering in Austin catered my daughter and son-in-law’s wedding three years ago. They do some really unique bites of food and this idea came from their blog my daughter sent me last week. Of course they didn’t give a recipe so I had to just make up one. I hope you will give it a try and if you do please leave comments below and I hope you can find a good watermelon.
BLAST FROM THE PAST: Grilled Flank Kebobs with Chimichurri Sauce is a great little appetizer to do for a party. The flank can be marinated the day before and cooked, chilled, sliced and made into the kebobs all way before your first guest comes through the door.
I ended up using vegetable oil instead of olive oil.
Put the feta and cream cheese into processor and mix until whipped. You may need to add a little cream to thin it to piping consistency.
Mix the vinaigrette and refrigerate until ready to serve.
Cut the watermelon into 1″ squares and then use a small melon ball tool and scoop out a little divot on top.
Pipe small amount of whipped feta mixture into the little hole on top. Sprinkle with some of the lime zest and mint.
Drizzle with some of the vinaigrette and serve.
Watermelon Feta Squares
- 1 6-8 oz. carton of feta cheese
- 2-3 oz. cream cheese or softened cream cheese
- 1 Tbsp. cream optional.
- zest of 2 limes
- 4 tsp. fresh lime juice
- 2 tsp. honey
- 1/4 tsp. sea salt
- 3 Tbsp. vegetable oil
- shredded fresh mint
- For the vinaigrette put the lime juice, honey and salt in small bowl. Slowly whisk in the vegetable oil. Refrigerate until ready to use.
- Cut the watermelon into about 1" cubes. Using a small melon scoop or spoon, spoon out a small divot into the top of the watermelon Set aside on paper towel to absorb some of the moisture.
- Put the feta and cream cheese into small food processor and mix until whipped. You may need to add a tad of cream to get this to a piping consistency.
- Use a decorating bag and put a large open star tip on it. Fill with the whipped feta mixture and pipe small rosette into the cutout you made in the melon cubes. When ready to serve sprinkle with lime zest and mint and then drizzle with some of the lime vinaigrette.