Spring is struggling to make its presence felt in New England even as we get to mid May. I thought I would describe a mid summer kind of appetizer that is both easy to make, pretty spectacular to look at on the table. It is very tasty and touches all of your taste sensations….
- Seedless Watermelon
- Feta Cheese
- Fresh Mint leaves
- Balsamic glaze(Store bought is OK)
- Flaky Sea Salt (My personal favourite is Fleur de Sel or Maldon salt)
- Chill the watermelon halves in the fridge. This will make the cubing easier. With a clean sharp knife, cube the watermelon into 1 to 1 ½ inch cubes.
- Arrange the cubes on a chilled serving plate
- Top with a little cube of Feta Cheese and a single young Mint leaf
- Keep in Fridge till ready to serve.
- Use a Paper towel to soak up and wipe off any watermelon juice that exudes from the cubes
- Drizzle Balsamic glaze an a flake of Fleur de sel on each cube just before serving.
This dish covers most your taste sensations, sweet from the melon, fruity and sour from the balsamic glaze, salt from the Fleur de sel and the herbaceous from the mint.
Goes great with a demi sec Washington state Riesling, a Pinot Grigio, or even a Prosecco. My personal favourite for this would probably would be a Rías Baixas from Spain.