I’ve been making Caprese skewers for years. Great for parties. Anything that is in a smaller form is just inherently more adorable. I had the idea the other day to substitute a watermelon ball for the standard grape tomato that I use. Hmm…cheese and mellon? Is this OK? I waited a week for this to sink in. I tried it. Now it’s all I can think about and I want more. Right. Now.
Watermelon Caprese Skewers With Honeyed Balsamic Vinegar
1 large watermelon
16 oz of Ciliegine or ‘Cherry Size’ Fresh Mozzarella
6 leaves of basil
1/4 cup balsamic vinegar
1 1/2 tsp raw honey
Cut the watermelon into 3 inch rings (slices? is that a better term?). This will make it easier to get as many balls out of it as you can with your melon baller. Make as many balls as you can out of your watermelon, because, if you have leftovers you also have a great snack! Store the extras in a container filled with water to keep them fresh. These ciliengine mozzarella balls are pretty fantastic. They sell them at just about any grocery store, in the fancy cheese section, and they come in a tub filled with water.
Slice the basil leaves into thin strips, discarding the thick vein that runs down the middle. Skewer one mozzarella ball and one watermelon ball on each skewer, drape with a basil slice. In a small bowl, mix the balsamic and the honey until well combined. Drizzle over the skewers or serve on the side.
ENJOY!! I love these cute little guys!