Hello old friends (and new)! We moved fully into our new home in a mere 8 days, but are still without internet—hence the lack of recent posts. With the new school year and grad school semester in full swing, you might notice increasing last-minute, budget-friendly recipes. Because, let’s face it, that’s all we all have time for these days.
Sometimes the most pleasant bites come from last-minute refrigerator raids—remember our blue cheese crackers? When we received an invitation to Michelle’s birthday dinner (friend since 1st grade, on a historical note), I knew I could not show up with just Bonnie and Clyde—the pewter birds I purchased earlier.
Michelle, her brother Steven and their cousins joined me for a Saturday morning market trip to savor the scenery I’ll miss most about summer.
Including this massive melon.
So here they are friends, gobble ’em up before we embrace the season of squash.
Balsamic Watermelon Bites
inspired by Feast on the Cheap, adjust the size according to your crowd
watermelon, cubed into 1-inch pieces
fresh mint leaves, roughly chopped
balsamic vinegar, at least 1/2 cup
Balsamic reduction, a fabulous and easy syrup, can last for some time in the fridge, so better to make more and drizzle the rest over salad or other fruits and veggies. In a small saucepan, heat 1/2 cup (or more) balsamic vinegar over medium heat. Swirl the vinegar occasionally and keep over moderate heat until it reduces by about half. You’ll know it’s ready when the syrup coats a spoon, or the pan surface upon tilting. Set the syrup aside, off the heat.
Pour the syrup about halfway into each cup.
Nestle the feta cubes gently atop the pools of syrup and sprinkle the platter with fresh mint.
This is quick and less-messy when assembled directly on a large serving platter covered in wax/parchment paper or a paper towel. Gently slide the watermelon off before serving—these also travel wonderfully when wrapped tight in several layers of saran.
Which piece of summer will you miss most?