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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
- 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
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Melon