Here’s a super-easy, super-tasty appetizer to serve at your next warm-weather gathering. If you can find seedless yellow watermelon, swap it for traditional watermelon, or use a little of both for a pretty presentation.
Ingredients:
4 oz soft-type goat cheese at room temperature
2 tbsp fat-free skim milk
2 tbsp basil, finely chopped (plus more for garnish)
1 tbsp fresh mint leaves, finely chopped
½ medium fresh limes, zested and juiced (about ½ tsp zest and 1½ tsp juice)
¼ tsp black pepper, freshly ground
1 tbsp extra virgin olive oil
½ tsp honey
1 pinch kosher salt
3 lbs fresh watermelon, about half a seedless melon
6 cups baby arugula, optional
Instructions
In a medium bowl, combine goat cheese and milk with a fork until creamy. Fold in basil, mint, lime zest, and black pepper; cover and refrigerate until ready to serve.
In a small bowl, whisk oil, lime juice, honey, and salt; set aside.
Cut rind off watermelon; cut watermelon flesh into twenty-four 1-inch squares (about ½-inch- thick).
Place watermelon squares on a serving platter; spoon or pipe about 1 tsp whipped cheese on each piece. Drizzle dressing over top; garnish with additional chopped basil and serve immediately. (For a larger salad, plate each serving over 1 cup of arugula.)
Serving Size: 4 watermelon bites and 1 tsp dressing (and 1 cup optional arugula).
Notes
Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.
