Watermelon Feta Kabobs

North Carolina grown watermelon tastes delicious paired with salty feta cheese and fresh basil. Thread all 3 ingredients onto a wooden skewer for a quick and healthy appetizer.CapeFearnutrition.com (20)

I hope you’re enjoying a myriad of  summer fruits and vegetables from the market, your CSA box, or a plot of dirt out back. If so, you’re going to relish this month’s Recipe Redux. Here’s our challenge

Get Your Fruits and Veggies in Shape

 

With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.

Creatvie cuts..hmm. Not my strong suit. Therefore, I have one regret after reading this theme-> I still don’t own a spiralizer! But the show must go on so I bring you thisAttachment-1-2

watermelon cut into circles with a biscuit cutter and threaded onto skewkers alternating with chunks of feta cheese, and basil. (You can use cookie cutters to make any shape you desire and taylor to the theme of your party.) They make cute appetizers and help keep your summer entertaining menu light with only 76 calories and 3 grams of protein per kabob.  These are going to be perfect snacks for me on this hot July afternoon. Be sure to check out the links at the bottom of this post to see how my colleagues are getting their summer fruits and veggies in shape.

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Watermelon Feta Kabobs

by Diane Boyd

Prep Time: 30 minutes

Ingredients (10-12)

  • 1 personal watermelon
  • 6- 8 ounces feta cheese, cut into 1″ squares
  • fresh basil leaves

tools

  • chef’s knife
  • 10 wooden skewers
  • 1 inch biscuit cutter

Instructions

1. Place melon on a cutting board and using a chef’s knife, cut melon in half.

2. Working with one half of the melon at a time, place watermelon on cutting board cut side down. Trim away the rind with a chef’s knife.

3. Cut the watermelon into 1 inch thick slices.

4. Put out circles with buscuit cutter.

5. Alternate watermelon, feta cheese and basil on each skewer. Refrigerate until ready to serve.

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