This simple recipe for watermelon and cheese bites pairs sweet and salty flavors together for a fun and different summer appetizer! Bet you can’t eat just one.
Once a year, we gather with some of our very best friends at their beautiful lake house. We go to the state fair, we play badminton, we watch movies, we sit around the campfire and we lounge around and talk and laugh and sing and dance.
And we eat. Oh, do we eat.
A couple of weeks beforehand, we plan out the weekend menu, which is a conglomeration of traditional items that we have every year without fail (grilled pizza!) along with some new recipes that we are trying out. That’s one of the great things about hanging out with old friends – you can test out brand-new things with nothing to fear…they are always up for adventure.
This simple recipe for watermelon and cheese bites pairs sweet and salty flavors together for a fun and different summer appetizer! Bet you can't eat just one. That is where these scrumptious little nibbles come from. You skewer mozzarella that has been dunked in a little olive oil and balsamic vinegar, some watermelon chunks, a little bit of prosciutto and a mint leaf (do not even THINK about skipping the mint leaf. It is the part that makes this baby just perfect.) That’s it!
Until you start debating the order of ingredients on the toothpick.
And then have to go outside and photograph the dang thing all over again. Just remember, as long as the mint leaf still ends up on the top, you’re golden!
This simple recipe for watermelon and cheese bites pairs sweet and salty flavors together for a fun and different summer appetizer!
- 1/8 cup olive oil
- 1/8 cup balsamic vinegar
- 24 pieces mozzarella – either the small round variety, or regular fresh mozzarella cut into cubes
- 24 pieces cubed watermelon, about 1 inch or so
- 6 pieces very thinly sliced prosciutto, each piece cut into 4 smaller pieces
- 24 small fresh mint leaves
- Mix oil and vinegar together. Add cheese and stir until cheese is lightly coated.
- Assemble watermelon, cheese, small folded pieces of prosciutto and mint leaves on a toothpick, starting with the watermelon and cheese on the bottom, topped by the prosciutto and finally the mint leaf. (Or, do in a different order if you feel like it!)
- Serve at once. Wasn’t that easy?
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!