Skip to main content

Watermelon Feta Bites


First comes love, then comes marriage, then comes a baby to spoil! My sister-in-law is due in December and I can’t wait to meet my new niece. Until then, we have been showering the momma-to-be with affection, and threw her a baby shower I hosted alongside my mother-in-law and soon-to-be-sister-in-law. We went with a tea party theme smothered in pink for our sweet baby girl.

This was the most organized baby shower ever. We had spreadsheets, conference calls, and clearly divided responsibilities. We don’t mess around. I provided the house and organized the food along with my SIL, and my MIL handled the desserts and decorations (which were out of control… just look at that ombre cake). 


Our tea party themed baby shower went off without a hitch! One of the most popular bite- sized nibbles were these beautiful Feta Watermelon Bites (pictured above) doused with olive oil, fresh mint, and a dash of sea salt. They are wonderfully easy and perfect for any party, especially one exploding with pink. 



Feta Watermelon Bites were inspired by a watermelon salad in Food & Wine Magazine. Usually tossed and served in a large bowl, I thought it would be attractive made into bite-sized pieces to serve alongside tea sandwiches and other nibbles. They were simply stunning on the table.

Make your life easier and purchase already skinned and halved watermelon to cube into perfect squares. This can usually be found near the fruit salad in the produce section of your grocery store.

Feta Watermelon Bites
Time in Kitchen: 15 minutes
Servings: 20

Ingredients:
  • 1 half large watermelon, cubed into 1 inch squares
  • 1 block feta cheese, sliced and cut in to 1 inch squares
  • 20 fresh mint leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 pinch of sea salt
Directions:
  1. On a large platter, lay out cubed watermelon in a circular pattern. 
  2. Top each piece of watermelon with a slice of feta cheese roughly the same diameter as your watermelon cubes (this isn't rocket science). 
  3. Place one mint leaf on top of each feta and watermelon square. 
  4. Just before serving, drizzle with olive oil and a pinch of salt. 
  5. Enjoy!
Labels:

Comments

  1. Angie's RecipesOctober 14, 2014 at 11:59 PM

    These feta bites would be a hit at any party! The cake looks so cool!

    ReplyDelete
  2. Liz That Skinny Chick Can BakeJanuary 12, 2015 at 1:08 PM

    I was so glad to see your comment on Trevor's post---which triggered a visit! I hope the new baby is doing well---you sure know how to throw a beautiful party :)

    ReplyDelete

Post a Comment

Thanks so much for leaving a comment!

Popular posts from this blog

Bacon Guacamole

So, here's the thing. Bacon is so played out in the food world right now. We have bacon chocolate bars, bacon oil, bacon salt, bacon print band-aids, and bacon sundaes at Burger King. There is even a small restaurant in Austin, Texas called Bacon that serves, well, everything bacon (try the the bacon doughnut...just do it). Some truly sad souls people have a difficult time understanding why bacon should play such a leading role off the breakfast table. I say everything should taste like bacon. Bring it! Here is my small contribution to our over-saturated bacon kingdom, Bacon Guacamole .   I actually shed a tear when I tasted this. You can thank me later... Bacon Guacamole Time in kitchen: 10 minutes Servings: 8 (2 T serving) Nutrition information per serving:  100 calories, 9 grams fat, 3 grams fiber, 2 grams protein, 4 carbs Ingredients: 2 ripe avocados  the juice of 1/2 lime (or more to taste) 1 small garlic clove, grated 1...
25 comments
Read more

Grilled Asparagus Salad with Fried Quail Eggs

The Baltimore Farmer’s Market was beaming with pride as the stalls opened for the season on Sunday morning, and it has good reason to be prideful. It was recently voted #1 Farmer’s Market in the nation by Country Living.   Since it was 7:00 am after a long night out I was appropriately armed with coffee, sun glasses, and hippy-ass reusable tote bags. Asparagus has been in the forefront of my thoughts since eating a memorably crisp asparagus salad at Woodberry Kitchen . When I saw a pile of garden-fresh spears I couldn’t resist getting a few bundles for the week as well as my fair share of blue kale, foraged mushrooms, spinach, organic quail eggs, ramps, and a multitude of other goodies.   It is going to be a wonderfully food-filled week. Grilled Asparagus Salad with Fried Quail Eggs utilizes many of the seasonal ingredients I scored at the market. It’s only lightly seasoned to give the ingredients the stage. Fresh tarragon is laced throughout and the yolk from the gent...
44 comments
Read more

“My Sweet” Chorizo Con Papas Bake

  In the food world some things just belong together.  Peanut butter and jelly.  Macaroni and cheese.  Sweet potato and chorizo… rewind… sweet potato and chorizo? Yes, indeed. Sweet potato and chorizo is the ultimate pairing. One is sweet, unassuming and full of wholesome integrity. The other is spicy, daring and playful. When you put the two together it’s like Romeo and Juliet living happily ever after. It is the just ending to a rebellious love affair. This combination was originally conceived in Latin America with a humble dish called chorizo con papas traditionally served in a soft tortilla at breakfast time. I was like a conquistador conquering new land as I rummaged through the fridge craving breakfast for dinner. Laid out in front of me was Mexican chorizo, fresh cilantro, eggs and baby sweet potatoes. The perfect ingredients for what turned out to be the one of the best concoctions ever made in my kitchen.   My Sweet Chorizo Con ...
10 comments
Read more