Wednesday, June 30, 2010

Watermelon and Feta with Toasted Sesame Seeds

Last year around the 4th of July, I bought a ginormous watermelon thinking that people liked to eat watermelon around the 4th of July.  I worked my bony biceps off trying to cut that jerk into slices for a 4th of July party - and then no one ate it.  I even made sure to get the seedless variety because I heard it was all the rage, and then there was zero interest whatsoever.  What is most upsetting about last year's watermelon purchase is that I don't even like watermelon!  I think it's too sweet, too pulpy, too messy.  I only bought it because I thought others would expect watermelon in honor of their Independence Day celebration. {Teaches me for doing things for other people. And America.}

The lesson I've learned? Never serve something you wouldn't eat yourself.  But, even a watermelon hater like me can't picture the 4th of July without watermelon.  To keep the tradition alive, and to please my own palette, I rustled up bite-size watermelon squares rolled in toasted, salted sesame seeds and topped with a little crumbly feta.  Even Internet Cooking Boyfriend, who disdains sweet and savory combinations and  complains he never knows where dessert starts and dinner ends in my kitchen, gave this little canape his seal of approval.  It's sweet, tart, nutty, and salty with a trifecta of textures to boot.  Oh yes, and it is also ridonculously easy to put together.  After all, Uncle Sam would want you to spend less time in the kitchen and more time watching fireworks, drinking spike lemonade, and singing along to Lee Greenwood's greatest hits.  {And I'm sorry about what I said about you America.  Let's be friends again.  Watermelon?}


1/2 Seedless watermelon, cut into small squares
2-3 c. Crumbled feta
1 c. Sesame seeds
Kosher salt


In a saute pan over medium high heat, toast the sesame seeds, sprinkling a few pinches of kosher salt on top, for one to two minutes or until lightly toasted. Set aside and let cool.

While the sesame seeds are cooling off, take a small melon baller or 1/2 t. and scoop out a little crater at the top of each watermelon square.

Then, lay the sesame seeds on a large shallow plate, then roll the watermelon squares on all four sides in the seeds. All four sides should be heavily coated.

Then, fill the craters with a little feta cheese...and then dare people not to eat that dang watermelon.

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