Watermelon and goat cheese make a refreshing summer appetizer. No cooking required! You will need a small melon baller tool to make this pretty. Don’t have one? Skip the scopp and pipe the goat cheese on top. It’s really the terrific combination of simple flavors and fresh ingredients that you are after.
Piping bag and star tip (optional) or use a small spoon
Ingredients
1miniseedless watermelonDulcinea preferably
6-8ouncesgoat cheese
2tablespoonsmilkor more to make creamy
1Persian cucumber
2-3limes
Instructions
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 ¼″-1 ½″ 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.