Description
A vibrant summer appetizer combining juicy watermelon with crumbled feta, toasted almond slivers, and fresh mint. The sweet and salty contrast creates a refreshing, crowd-pleasing snack perfect for gatherings or heatwave refreshment.
Ingredients
6 cups cubed watermelon (about 4 1/2″ diameter), seeded
8 oz feta cheese, crumbled
1/2 cup almond slivers, toasted
1/3 cup fresh mint leaves
1 tsp freshly ground black pepper
Instructions
Cube watermelon and chill in refrigerator for 30+ minutes.
Snap watermelon cubes onto bamboo skewers and press into a shallow dish. Refrigerate 30 minutes.
In a pan, toast almonds in batches with 1 tbsp sesame oil and 1 tbsp honey. Add 5 mint leaves during the last minute of toasting.
Layer crumbled feta, toasted almonds, and remaining mint leaves over the chilled watermelon base. Sprinkle with black pepper before serving.
Notes
Use seedless watermelon or remove black seeds.
Vegan feta or goat cheese can substitute for regular feta.
Pine nuts or chopped pistachios can replace almonds.
Pick mint leaves 1 hour before layering to preserve freshness.
Chilling the watermelon base improves structural stability.
- Prep Time: 30
- Category: Summer Desserts
- Method: Assembling
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 slice
- Calories: 85
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg