Watermelon and goat cheese make a refreshing and tangy summer appetizer. No cooking required! You will need a small melon baller tool to make this pretty. Don’t have one? Just pipe the goat cheese on top. It’s really the terrific combination of simple flavors and fresh ingredients that you are after.
Serves 6-8 (approximately 16 pieces)
Ingredients
- 2 small Dulcinea watermelons (or 1 large regular watermelon)
- 6-8 ounces goat cheese
- 1-2 tablespoons of milk
- 1 Persian cucumber
- A couple of limes
Directions
- Wash watermelons well. Cut a thin slice off one side to give you a flat surface. Roll melon to flat side (which provides stability for cutting the melon) and cut 1″ wide pieces of watermelon. Lay pieces flat and using a 1 1/4″-1 1/2″ round or square cookie cutter, cut pieces of melon.
- With the small end of a melon baller tool, cut little half rounds out of the center of the piece. Whip goat cheese and milk together until creamy. The amount you use will depend on your goat cheese. Place the cheese into a piping bag fitted with a star tip and pipe into the indentations. Garnish with a little slice of cucumber. Place on a flat plate, squeeze lime juice over the top and serve.
Notes for no piping bags – If you don’t have a piping bag, you an use a plastic zip bag with a regular or star piping tip. You can also just spoon a little into the round. One more idea, roll small balls of goat cheese in your hands and place in the round.
No melon baller tool – if you don’t have a melon baller tool, just pipe or spoon the goat cheese right on top of the melon.
Watermelon juice – Puree any leftover watermelon in a blender, strain through a fine strainer and drink as a refreshing and hydrating juice. Add a little lime juice too. No sugar needed!
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