Watermelon with Parmesan and Mint

Watermelon with Parmesan and Mint
Watermelon with Parmesan and Mint
Watermelon chunks in savory salads have been all the rage in the past few years, but we wanted a way to retain the fruit's best trait: how enjoyable it is to eat out of hand on a hot day. These wedges, sprinkled with salt, pepper, cheese, and heady fresh mint, are a light, refreshing start to a warm-weather meal. And they leave your other hand free to hold a drink or chase after the kids.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 hors d'oeuvre servings
American Appetizer No-Cook Vegetarian Quick & Easy Parmesan Watermelon Mint Summer Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Carbohydrate 6 g(2%)
  • Cholesterol 1 mg(0%)
  • Fat 0 g(1%)
  • Fiber 0 g(2%)
  • Protein 1 g(2%)
  • Saturated Fat 0 g(1%)
  • Sodium 66 mg(3%)
  • Calories 29

Preparation Cut watermelon lengthwise into narrow wedges about 1 1/2 inches wide, then cut wedges crosswise into 3/4-inch-thick slices (they will be tall and pointed). Trim rind to enable slices to stand upright. Just before serving, stir together pepper and salt and sprinkle over slices. Stir together cheese and mint and sprinkle slices again.

Preparation Cut watermelon lengthwise into narrow wedges about 1 1/2 inches wide, then cut wedges crosswise into 3/4-inch-thick slices (they will be tall and pointed). Trim rind to enable slices to stand upright. Just before serving, stir together pepper and salt and sprinkle over slices. Stir together cheese and mint and sprinkle slices again.

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