Watermelon and Goat Cheese Appetizer
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.
Servings: 6
Calories: 85kcal
Equipment
- Round or square cookie cutter 1 ¼" - 1 ½"
- melon baller tool
- Piping bag and star tip (optional) or use a small spoon
Ingredients
- 1 mini seedless watermelon Dulcinea preferably
- 6-8 ounces goat cheese
- 2 tablespoons milk or more to make creamy
- 1 Persian cucumber
- 2-3 limes
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.
Nutrition
Calories: 85kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 106mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg