A refreshing summer appetizer to serve with barbecue. The combination of watermelon and cheese is fantastic topped with a thick balsamic glaze.
By Vicky Cohen and Ruth Fox
Every summer when we were kids, our dad would bring home all kinds of delicious fresh fruits and veggies from his garden. By far, one of the greatest memories we have. Everything was always incredibly juicy and flavorful. From sweet tomatoes and cucumbers that made the best gazpacho, to figs to gigantic ( and I mean gigantic) watermelons.
Those were the absolute best. So sweet and refreshing, just perfect to beat the summer heat. We always ate watermelon by it self as a dessert or a snack. It wasn’t until we grew up and moved away that we started combining it with other ingredients. Our Israeli brother in law Haim used to prepare an amazing watermelon and feta cheese salad that was absolutely delicious. The sweetness of the watermelon combined with the saltiness from the feta was just perfect!
We used a garlic-basil cheese for this recipe, which complements the sweetness of the watermelon and tanginess from the balsamic glaze perfectly.
- ½ watermelon
- 1 block garlic basil cheese
- 5-6 mint leaves, cut into ribbons
- ½ cup balsamic vinegar
- 1 tbsp brown sugar
- In a small sauce pan, combine balsamic vinegar and brown sugar. Bring to a boil. Reduce heat to medium low and cook for about 10 minutes until it reduces to about a half.
- Set aside (it will thicken as it cools)
- Prepare the balsamic glaze and set aside to cool slightly
- Cut the watermelon in ½ inch thick slices. From each slice cut 3 rectangles as shown in the picture below. Cut cheese into thin slices (or to taste)
- To build your napoleon, place each watermelon rectangle on a plate, top with a slice of cheese, another watermelon rectangle, more cheese, and another watermelon piece.
- Top with mint and drizzle glaze right before serving