Watermelon and Feta Appetizer with Olive Oil and Balsamic Vinegar
4.5 cups cubed (1 inch) Seedless Watermelon
3/4 cup coarsely crumbled Feta Cheese
2 T. The Olive Tap’s Sorrento Lemon Olive Oil
2 T. The Olive Tap’s Aceto Balsamico di Modena, 4 Leaf Quality
1 1/2 T. shredded Fresh Mint
5 grinds of freshly ground black pepper
Place watermelon in serving dish; sprinkle with feta cheese. Drizzle with the olive oil and balsamic vinegar. Finish with mint and pepper. To serve, spear with toothpicks.
This recipe can be halved or doubled, depending on size of people.
Recipe contributed by Ilse Shelton, Olive Tap Customer