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. 
Watermelon Napoleon with Balsamic Glaze
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Sweet watermelon and creamy cheese create a refreshing summer appetizer. A tangy balsamic glaze adds the perfect finishing touch.
Ingredients
- 1/2 watermelon
- 1 block garlic basil cheese
- 5-6 mint leaves, cut into ribbons
- 1/2 cups (118 ml) balsamic vinegar
- 1 tbsp brown sugar
Instructions
- Combine balsamic vinegar and brown sugar in a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, or until reduced by half.
- Set aside to thicken as it cools.
- Prepare the balsamic glaze and set aside to cool slightly.
- Cut the watermelon into 1/2-inch thick slices. Cut 3 rectangles from each slice.
- Cut the cheese into thin slices.
- To assemble, layer watermelon rectangles, cheese slices, and repeat. Top with a final watermelon rectangle.
- Top with mint and drizzle with balsamic glaze before serving.
Notes
- For best results, use a firm, seedless watermelon variety.
- If balsamic glaze is too thick, gently warm it over low heat before drizzling.
- Store assembled Napoleons in the refrigerator for up to 2 hours before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 napoleon
- Calories: 200
- Sugar: 15
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
How do I cut watermelon into clean layers for a napoleon?
Use a sharp chef’s knife to cut the watermelon into even slabs about half an inch thick. A ruler or guide helps keep them uniform. Pat each slab dry with paper towels so the layers stack neatly.
Can I make the balsamic glaze from scratch?
Simmer balsamic vinegar over medium-low heat until it reduces by about half and coats the back of a spoon. This takes roughly 10 to 15 minutes. Let it cool before drizzling, as it thickens further off the heat.
How far in advance can I assemble the watermelon napoleon?
Assemble no more than 30 minutes before serving. Watermelon releases juice as it sits, which can make the layers slide apart and dilute the glaze.
