As I mentioned last week, Thanksgiving is my favorite holiday, mainly because of the smorgasbord of food that awaits and the one-day license to overindulge. The hard part, for me, is steering clear of the buffet of appetizers that my family creates for pre-dinner snacking.
Oh sure, I could adopt a “just one taste of each appetizer” approach (which I’ve tried in the past), but when there are eight to 10 appetizers, those nibbles can add up pretty quickly. The result is a spoiled appetite come dinnertime. This year, I’ll limit myself to just three pre-turkey morsels. If today’s recipe were on the appetizer menu, I’d probably choose three of these cubes and skip everything else!
Feta-Stuffed Watermelon Cubes
INGREDIENTS
- 3 ¼ pounds watermelon, rind removed, cut into 1-inch blocks
- 3 ounces crumbled feta
- 2 large fresh basil leaves, very thinly sliced
INSTRUCTIONS
Using a small melon baller, scoop out the top of each watermelon block. Divide feta among melon hollows. Top each block with basil.
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