3 Ingredient Appetizers Feta Stuffed Watermelon Blocks Food

3 INGREDIENT APPETIZERS - FETA STUFFED WATERMELON BLOCKS

3 Ingredient Appetizers - Feta Stuffed Watermelon Blocks image

Provided by Steph Wagner

Time 5m

Number Of Ingredients 4

Ingredients

4 (1 oz) blocks seedless watermelon
2 tbsp fresh basil, chopped
2 oz low-fat feta cheese crumbles
balsamic vinegar for drizzling

Steps:

Cut watermelon into squares. Remove a small portion from the middle.
Add feta crumbles to the center.
Add strips of fresh basil (and balsamic vinegar if desired)

Nutrition Facts : ServingSize 1 oz, Calories 50 kcal, Carbohydrate 3 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g

WATERMELON & FETA APPETIZER

Watermelon & Feta Appetizer image

I made this recipe for a get together and everyone loved it! The flavors go so well together. This recipe is perfect for a summer get together. Enjoy!

Provided by Sarah Kews @cuse1

Categories Fruit Appetizers

Number Of Ingredients 5

Ingredients

1/2 large watermelon
1 package(s) feta cheese, in block form
1 package(s) prosciutto
few sprig(s) basil, fresh
- balsamic vinegar, to taste

Steps:

Cut watermelon into mini bite sized chunks.
Carefully cut feta into smaller bite sized chunks and layer on top of the watermelon.
Fold palm sized pieces (or desired amount) of prosciutto on top of the feta.
Add a small basil leaf to the top of each stack and skewer with a toothpick.
Place bites on a plate that has been drizzled with balsamic vinegar.
Optional: Add a dab of honey in between the watermelon, feta and prosciutto stacks. Enjoy!

WATERMELON AND FETA SALAD

Watermelon and Feta Salad image

A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.

Provided by Eric Kim

Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2 tablespoons white or red balsamic vinegar
Salt
1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn

Steps:

On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
Drop the basil leaves over the watermelon and feta. Serve immediately.

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