Summer Watermelon Canapé Recipe
A feast for the senses, this Mediterranean salad turned canapé summons all the senses: sweet, spicy, salty and joy.
12 chunks of Seedless Watermelon – 1.25 inch cubed
1.5 ounces of Feta Cheese,
1.5 ounces of Goat Cheese, or substitute Goat Feta, Shining Hills Dairy is one producer.
3 Sprigs of Mint
Course Black Hawaiian Salt
Extra Virgin Olive Oil
Aleppo pepper or Red Chili Flake
Optional: serve on or wrapped by a watercress or arugula leaf.
Tedium & Assembly
- Using a small melonballer carefully hollow out the top of each melon forming a crater
- Blend the cheeses together evening and roll into .25 ounce balls sized to the craters
- Place a mint leave into side of melon crater and secure with the cheese ball
- When ready to serve: drizzle lightly with olive oil, sprinkle with salt and Aleppo pepper
Note: Aleppo pepper is worth the special trip to Penzies Spices or through on-line ordering. Hawaiian Black Salt is available from the Wedge Co-op Spice section.
From the annals of Picnic Operetta Past, a pairing of …
…Tales of Hoffman’s The Diabolical Lindorf Aria with a bitter-sweet cool glass of Elderberry Kombucha bubbly.
…From Alcina’s Island 2011, “Six Days on the Road Tonight” with a dinner rest-stop delicacy, a truffled tomato cheddar melt.
…From Orpheus & Eurydice, a Picnic Operetta, Otis Reading’s Pain in My Heart with a Broken Hearted Baby Beet.
or from the annuls of Italy’s Culinary Canon:
try a pairing of Proseco with Parmigiano Reggiano to the tune of Giuseppe Verdi