Fourth of July

Watermelon Hors D'Oeuvres

by:
July  8, 2015
Photo by Rach Kim
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

  • Serves 8 to 10 as an appetizer
Ingredients
  • 1 medium-sized watermelon
  • 10 small bocconcini (fresh mozzarella balls)
  • 20 small basil leaves
  • 1 jalapenos, thinly sliced (seeded if averse to spice)
  • 20 cilantro leaves
  • 2 ounces feta, crumbled
  • 20 small mint leaves
  • 1 baby cucumber, sliced
  • 60 toothpicks
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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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