With summer heat in full swing and watermelons at the market I thought I'd update a reader favorite summer appetizer recipe. No cooking involved! Watermelon is the essential summer refresher and here it teams up with creamy goat cheese and crisp cucumber. It’s perfect for any summer gathering and an unexpectedly delicious combination. Try this cool, refreshing watermelon goat cheese appetizer.
Watermelon Goat Cheese Appetizer: Choosing Watermelons
When choosing watermelons, I choose the small Dulcinea mini watermelons. They are always sweet and seedless with gorgeous ruby flesh and a thin rind. I bought another mini type and was disappointed in the flavor, plus it had a very thick rind and not as much usable flesh inside.
Cutting the Watermelon: Tips and Tools
First, cut 1″ thick slices of watermelon. Then using a 1 ¼″-1 ½″ round cookie cutter ( about 1 ¼″ high), cut circles out of the melon, or cut squares. Make the pieces big enough so you can hollow a bit out to pipe in the cheese.
With a melon baller tool, hollow out a little half round to pipe in the goat cheese. With a piping bag or plastic zip bag and a star tip, you can make them look fancy. To make the goat cheese more pipe-able, I whisked it in a small bowl with a little milk to make it creamy. If you don’t have the tools, not to worry. They will still taste good.
What this is really about is combining these great flavors. You can spoon a little of the goat cheese into or onto the watermelon. Garnish with cucumber. A squeeze of lime over the top finished things off.
What To Do With Leftover Watermelon - Make Juice!
With any leftover watermelon, make watermelon juice. Puree your scraps in a blender to liquefy, then pour through a fine strainer. You’ll be left with refreshing watermelon juice, which we enjoyed all weekend after shooting this post. Adding fresh lime juice tastes great too. To lighten it up, combine with sparkling water. For another watermelon juice recipe read this.
And here's another terrific summer recipe using watermelon, my minty melon kabobs.
Where This Idea Came From
We were in Austin, Texas, for a food blogging conference. During a session break the hotel served this easy little appetizer. I’d never thought of pairing goat cheese with watermelon and it was a fantastic combination. The hotel served them in a square shape. If you have a small square cookie cutter, that would work. If you don’t have cookie cutters, just cut neat squares as best as you can. I decided to go round with my version of the recipe.
- 1 mini watermelon Dulcinea preferably
- 6-8 ounces goat cheese
- 1-2 tablespoons milk
- 1 Persian cucumber
- 2-3 limes
- Disposable piping bag see notes in post
- Star tip see notes in post
- melon baller tool
- 1 ¼" - 1 ½" round cookie cutter
- 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.