This recipe for Balsamic Basil Watermelon Antipasto is perfect for summer. Freshen up any backyard barbecue with these tasty appetizers.
We’re all looking for simple yet healthy dishes, and this antipasto fits the bill. Now that the abundance of fresh fruit is back because of the warmer weather, our choices are better than other times of the year. Yes we are still on the cusp of full fledge summer fruits and veggies, but I am seeing some favorites at the market. One of them is watermelon.
This fruit is probably one of the most refreshing and versatile of all fruits. I have used it in beverages, salads, desserts, salsa, grilled it, froze it, pureed it, just cut it up and the list goes on and on. A lot of people do not know that watermelon makes GREAT savory dishes too. These single bites are a surprising mix of sweet and savory and have a slight tang to them. Not only are they simple elegance in presentation, they are very tasty and healthy too. Recipes and photos contributed by Joelle Amiot from her blog JarOHoney.
Balsamic Basil Watermelon Antipasto
- 1 cup aged organic balsamic vinegar, unflavored and un-sweetened
- 1 small/medium (not personal sized) ripe organic seedless watermelon
- 24 small fresh organic basil tops (if you can only find large stalks of them, use the small tops and reserve the remaining leaves for another recipe)
- 24 round uncolored wooden toothpicks
- In a small non-stick sauce pan, pour in the balsamic vinegar.
- Turn the heat to medium-high heat and while constantly stirring with a rubber spatula, reduce the vinegar to 1/3 cup (it takes about 15 minutes). You will know it is almost done when the reduced vinegar is slightly sticking to the pan and your spatula. At this point turn the heat to high and bring just to a boil while stirring constantly. Remove from the heat and quickly stir for about 2 minutes to cool, now allow to cool to room temperature—this is your balsamic glaze.
- Gently wash and spin dry the basil tops, set aside. Wash the outside of the watermelon well with hot water and pat dry. Use a large knife and cut it in half. Use a melon baller tool and remove 24 even melon balls, reserve the trimmings and remaining watermelon for another recipe.
- Lightly drizzle the serving dish with the balsamic glaze (note it will be thick and it only takes a small amount—about 1/2 a teaspoon for each serving) for each antipasto to be placed on.
- Place down the melon balls flat side down. Place a basil top on the top of the melon ball and skewer both the basil and the watermelon ball from the top down into the center until it hits the serving plate with a toothpick (this now acts as the way to serve it, just pick them up and eat). Serve and enjoy!
A Chef’s Tip: A trick to picking a ripe watermelon is to find one that is free of blemishes, smooth skinned, vibrant color and when you knock on it, it sounds hollow.
This recipe was originally published on 19 June 2012.
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