These appetizers are sweet, salty and refreshing!
3 lbs. Seedless watermelon, rind removed, cut into 1” cube
24 Fresh Mint leaves
30 Krinos Greek Feta cheese, cut into 1” cubes
Marcella’s Garden Pitted Infornata Dry Black Olives
Maletti Regnani Balsamic Vinegar Glaze
Cut the watermelon in 1” cubes and set aside.
Cut the feta cheese in ¾” cubes and set aside. Tear any large mint leaves in half with your hands.
With a skewer arrange the black olive, mint leaf, feta cube then lastly the watermelon cube and place on a serving tray (as pictured).
Lightly drizzle with the balsamic glaze and serve.
Makes about 30 skewers.
Courtesy of Monastery Bakery