Feta Stuffed Watermelon Blocks

I recently had to bring the makings for a cheese/fruit course for a dinner party. It was a very hot day and the entree was going to include cheese, so I went with a cheese/fruit course that was lighter on the cheese and more fruit forward. Rather than just put out a traditional assortment of fruit, I decided to make two different fruit "recipes" to accompany the two cheeses we did put out: A Gorgonzola and an Italian Fontina. This is one of the two fruit dishes we served to accompany the cheeses. The second, even more popular, recipe will follow.

This is a great and easy to make summertime appetizer. It is best for a hot day when watermelon can be so refreshing and invigorating. The sweet fruit along with the salty feta topped with the herbaceous basil makes for an interesting mix of flavors. It's also a unique presentation.

Pairing the appetizer with a wine can be a little challenging dealing with all of the different flavors. A Vouvray, Verdelho, or a Rose would all be good choices.

Feta Stuffed Watermelon Blocks

Ingredients:

• 1 3-4 lb. watermelon
• Crumbled feta cheese
• Basil leaves, very thinly sliced

Preparation

• Cut the watermelon in half and then slice 1 - 1 1/2 slices from the center.
• Cut off the rind and cut  1 - 1 1/2 inch blocks of watermelon.
• Using a melon baller, scoop out the top of each watermelon block.
• Divide the feta among the melon hollows. 
• Top each block with thinly sliced basil

Link to original recipe is here.