A refreshing watermelon appetizer for the summer. My family loved this so much they ate more than a serving each. Also great for those who love the flavor of caprese but aren't huge fans of tomatoes.
Ingredients
- 3 sprigs fresh basil , stems removed
- 1 small watermelon , fruit removed with a melon baller
- 1 package fresh mozzarella cheese , 8 ounce
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and ground black pepper to taste
Instructions
-
1
Trim basil leaves into small circles about 1 inch in diameter.
-
2
Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
-
3
Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chocolate Espresso Meringue Cookies
Crunchy, chocolaty, and totally guilt-free drop cookies that look decadent but are super easy to make! Stevia sugar substitute makes these cookies nearly sugar free, and egg whites make them low fat as well. Put them in the refrigerator or freezer to make them last up to several weeks.
Mexican Lasagna Lite
Indulge in this lower-fat Tex-Mex lasagna. It's easily customizable to fit the size of your pan by adjusting the number of tortillas. Substitute low or no-fat ingredients as desired for a satisfying twist. Make ahead and refrigerate for a convenient meal solution. Enjoy!
Japanese Ginger Pork
This recipe uses thinly sliced pork for a quick Japanese-style sauté. It is excellent with rice and steamed veggies on the side. You can also double the recipe and use whole pork chops or chicken breasts for grilling.