Watermelon Skewers Food

WATERMELON-TOMATO SKEWER

Steps:

• Cut top and bottom off the watermelon to level it. Sit it upright and cut away the rind. Cut into 1-inch cubes, reserve.
• Bring a small pot of water to boil. Have a small bowl of ice water on the side. Carefully drop the cherry tomatoes into the water. Allow to cook for 10 seconds. Put in the ice water. Carefully peel away the skin and cut into halves (note: the tomatoes do not have to be peeled.)
• Whisk together the vinegar and oil.
• Place a tomato half on top of each watermelon cube with the flat side facing up. Poke a bamboo skewer through the top all the way down to secure the 2 items. Line up the skewers on a serving tray.
• Drizzle the vinaigrette over the skewered tomato and watermelon. Sprinkle with salt and place a micro basil leaf on top. Serve.

WATERMELON SKEWERS

Steps:

• Arrange melon cubes on a serving platter. Lay a mint leaf on top of each, then add a cheese cube. Insert skewers through stack; sprinkle with pepper, if desired.
• Chill, covered, until ready to serve, up to 3 hours.

WATERMELON-FETA SKEWERS

Steps:

• Set 1 feta cheese cube on top of a watermelon cube and secure with a toothpick. Repeat with remaining feta and watermelon. Sprinkle with mint.

WATERMELON AND FETA SKEWERS

Steps:

• Thread a piece of watermelon onto a skewer, followed by a mint leaf, a chunk of feta, a basil leaf, and another piece of watermelon. Repeat with the remaining ingredients. Store covered in the refrigerator for up 1 hour, if desired. Just before serving, drizzle each skewer with some pomegranate molasses; serve.