Watermelon Goat Cheese Appetizer

By Sally Cameron on July 01, 2013

appetizers & snacks,


Watermelon, the essential summer refresher teams up with creamy goat cheese and crisp cucumber for a cool, tangy appetizer. It’s perfect for a 4th of July celebration or any summer gathering – an unexpectedly delicious combination. Try my watermelon goat cheese appetizer.

watermelon goat cheese appetizer | AFoodCentricLife.com

Watermelon Goat Cheese Appetizer: Choosing Watermelons

When choosing watermelons, I go for 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 flesh inside.

watermelon cups

Cutting the Watermelon: Tips and Tools

First, cut 1″ thick slices of watermelon. Then using a 1 1/4″-1 1/2″ round cookie cutter ( about 1 1/4″ 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 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. Mint would be nice too.

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.

watermelon juice | AFoodCentricLife.com

Why We Were in Austin, Texas : BlogHer Food 2013 Conference

This year, BlogHer Food held their fabulous conference in equally fabulous Austin. As much as it was a weekend of fun, food and friends, it was also about learning, growth and more serious issues in the wide world of food. BlogHer holds conferences for opportunities to learn and grow as food writers and publishers of food blogs, so we do a better job for our readers. We also have the chance to see new tools, foods, make new connections, and talk with the people behind the brands about their products.

This year also featured a fantastic panel called  “The Next Generation – Finding Solutions at the Intersection of Childhood Obesity and Food Insecurity in the USA”. So while we have fun, there is also a serious side about issues surrounding food in this country that attendees can take advantage of.

Favorite BlogHer 2013 Sponsors

The sponsor list for the 2013 conference was impressive, but my favorites were Bob’s Red Mill (I have a pantry full of their products), Udi’s Glutten-free (discovered great burger buns and soft new GF tortillas), Organic Valley (love their milk, butter, and dairy products), Whole Foods (shop there regularly), and Lundberg Farms (love their rice and rice products), just to mention a few. KitchenAid is always there with an array of great appliances. They have an impressive high capacity food processor coming out I’d love to play with.

Stubb's, Austin TX

While Austin is famous for barbecue (we did eat at Stubb’s), one of my simple takeaways of the trip was this easy little appetizer served during a conference break at the hotel. I’d never thought of pairing goat cheese with watermelon, and it turned out to be a terrific 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. Make the pieces big enough so you can hollow a bit out to pipe in the cheese.

Watermelon & Goat Cheese Appetizer

If you get to Austin, the Hilton is a nice place to stay. For seafood lovers, don’t miss eating at Perla’s. Their fresh seafood is fantastic. And be sure to get a side of their cheese grits with lobster stock. Delicious!

Perla's Seafood, Austin

For more ideas on what to serve up for your July 4th celebration, read this post.

Sally Cameron @ BlogHer Food 2013



watermelon goat cheese appetizer | AFoodCentricLife.com
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Print Recipe

Watermelon and Goat Cheese Appetizer

Watermelon and goat cheese make a refreshing and tangy summer appetizer. No cooking required! You will need a small melon baller tool to make this pretty. Don’t have one? Just pipe the goat cheese on top. It’s really the terrific combination of simple flavors and fresh ingredients that you are after.
Servings 6


  • 2 small Dulcinea watermelons or 1 large regular watermelon
  • 6-8 ounces goat cheese
  • 1-2 tablespoons milk
  • 1 Persian cucumber
  • 2-3 limes

Optional Tools

  • Disposable piping bag see notes in post
  • Star tip see notes in post


  1. 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 1/4″-1 1/2″ round or square cookie cutter, cut pieces of melon.
  2. 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.


Leave a Comment
Madonna/aka/Ms. Lemon | July 1, 2013 at 10:20 pm

That is just the most gorgeous presentation not to mention a treat to combat this hot weather.

Frances | July 4, 2013 at 4:58 am

The presentation is mouthwatering and I can’t wait to try it! When is next BlogHer meeting? Thanks

    Sally | July 8, 2013 at 3:11 pm

    It will be in 2014 Frances. The food conference is held once a year. I think it’s Chicago next. just type BlogHer food conference into your search engine and you should get info. There is the greater BlogHer conference covering everything. Chicago this year. In fact it, it’s very soon!

shanthini | May 24, 2014 at 3:28 pm

Absolutely love the presentation. Unfortunately we don’t get these seedless watermelons in South India.

    Sally Cameron | June 30, 2017 at 4:24 pm

    Can you work around the seeds Shanthini? You still might be able to make it work. Could be good with other melons too.

    Sally Cameron | June 30, 2017 at 4:29 pm

    You might be able to work around the seeds Shanthini, or try another melon.

Edie | May 7, 2015 at 4:34 am

Any suggestions if you’d rather not use goat cheese? Not everyone enjoys the flavour or are vegan. What substitute would you recommend?

    Sally Cameron | May 8, 2015 at 6:24 pm

    If you are vegan, you could try silken tofu pureed until the consistency of goat cheese with the flavors you like, then pipe it in. You you enjoy dairy, you might try thinned cream cheese as the substitute. Hope that helps! Let us know if you try either of these and how they work for other readers benefit. A bit of coconut milk or cream (canned, thick) could be good too.

Jana Kostrzewa | August 4, 2015 at 3:47 pm

Love your photos, especially the Stubbs BBQ photo and the indoor Austin BlogHer 2015 photo. Question: What camera did you use, and what software/post adjustments? I’m new to photography, and I keep coming back to your posts – yes, for the recipes – but also because your photography is so very beautiful.

    Sally Cameron | August 4, 2015 at 4:25 pm

    Hi Jana. Thanks for the kind words. Glad you are enjoying the photos and the recipes both! Nice to hear. We are all Canon in terms of gear. I shoot with a 6D and Kent uses a 5D Mark 3. We shoot in raw, then process with Lightroom. You can take online classes to learn Lightroom. Be patient with yourself. There is a lot to learn. I am still learning. Kent shot the BlogHer Austin conference photos. I have been doing the food shots since the start of the year (just learning) but prior to that it was all Kent. We shoot tethered to Mac laptops. Hope that helps!

Jana Kostrzewa | August 6, 2015 at 1:22 am

Thanks so much, Sally! I’ve heard of Lightroom – I guess it’s time I learned more about it. Absolutely *stunning* photos on your website. Simply a joy to behold!

cecilia w. | September 1, 2015 at 11:09 pm

Im kinda stuck on how u cut it, if i can see pix on how its done, it will help. Need ideas taking appitizers to a potluck and it will b outside in the shade for 2 hrs. any suggestion, please

    Sally Cameron | September 2, 2015 at 1:18 am

    Hi Cecilia. I used a round cutter, like a cookie cutter, 1 1/4″-1 1/2″ in diameter and about 1 1/4″ high. Then I used a small melon baller tool to hollow out the center just a bit to pipe in the goat cheese. Did you see the picture in the post that shows them hollowed out but empty? If you will be outside for 2 hours with food in the summer, it must be on ice. You must keep food very cold to be food safe. Depending on the heat (over 90° F), one hour is safer. If there are bugs around, keep the platter or plate covered as well. You might even keep it inside of a cooler filled with ice, then label the top and tell people to keep the lid closed. Choose things that are no so perishable or hard to transport. Maybe the hummus with veggies, easily transported. Or maybe the chilled gazpacho soup. Keep it ice cold and serve it in shooter glasses. Fun and tasty. Hope that helps!

Anurb | July 28, 2016 at 8:09 am

cavoli! è una presentazione stupenda!Complimentissimi!

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