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Serves
8 to 10 as an appetizer
Author Notes
I'm always looking for savory ways to enjoy watermelon. Because it's the ultimate way to cool down, if I can find a way to eat it for dinner in the heat of summer, then I'm on board. —Rach Kim
Ingredients
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1
medium-sized watermelon
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10
small bocconcini (fresh mozzarella balls)
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20
small basil leaves
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1
jalapenos, thinly sliced (seeded if averse to spice)
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20
cilantro leaves
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2 ounces
feta, crumbled
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20
small mint leaves
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1
baby cucumber, sliced
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60
toothpicks
Directions
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Scoop out melon using a melon baller. Save the prettiest melon balls to make the appetizer. The goal is to have at least 50 melon balls.
Eat the rest of the melon as a well-deserved snack.
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To make the "Italian" watermelon bites (20 total):
Cut the bocconcini and 10 watermelon balls in half. Use a toothpick to skewer together one basil leaf, half sphere of cheese, and half sphere of melon. Repeat until there are 20 bites.
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To make the "Mexican" watermelon bites (20 total):
Use a toothpick to skewer together one cilantro leaf, a slice of jalapeno, and melon ball. Repeat until there are 20 bites.
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To make the "Greek" watermelon bites (20 total):
Use a toothpick to skewer together a piece of feta, one mint leaf, a slice of cucumber, and a melon ball. Repeat until there are 20 bites.
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