Watermelon, Feta, and Mint Cubes
This summer appetizer has got everything: salty, sweet, creamy, crunchy, and a little hint of spice. Plus they are super pretty!
- 1/4 watermelon peeled and cut into 1-inch cubes
- 6 oz. feta freeze for a few minutes first to make it easier to cut without crumbling
- 28 leaves – 30 mint
- freshly ground black pepper to taste
Put the watermelon cubes on a serving dish.
Slice the feta into thin squares to fit on top of the watermelon cubes, and top them with a mint leaf, and push a colorful toothpick down through the mint leaf to hold everything together. Sprinkle the pepper over all the morsels. Serve immediately or refrigerate for up to 4 hours.