Remember when I told you guys about the popsicles I ate as a kid? Anyway, I was a sticky kid. My mom would make me eat my sticky foods outside on the patio, where I was always drippin’ popsicle juice all the way down to my elbow and then getting dirt and strands of my hair stuck in the drips when the wind would blow (which it does, constantly, in Corpus Christi).
And I obviously ate watermelon in a similar way — banished to the windstorm back patio with wedges bigger than my head and where I would daintily dig in with my whole face, even if it meant dripping watermelon juice all the way down my arm (not to mention getting it practically in my ears). So I emotionally associate watermelon with dirt stuck on my cheek, and not with a lovely, chic appetizer. But I love watermelon. It’s sweet and bright and crisp, a perfect summer fruit, except that it’s terrible to eat because I make such a mess. So I generally just don’t eat it in public. I banish myself to my own roof, where it’s windy and no one will see if I get myself embarrassingly dirty digging into a wedge of watermelon.
But then, last year, the Boyfriend’s sister made this watermelon goat cheese appetizer. It sounded delicious so I set aside my watermelon-sticky-kid PTSD and dug in. First things first, this is not just a gussied up chance to get your hair stuck in watermelon juice. This is a sweet-salty-tangy summer appetizer that is as delicious as it is pretty. And it’s easy to eat! The cubes are small enough that I can pop them into my mouth without getting juice on my cheese or dripping down my hands.
Second, I’m not usually into fancy, unnatural shapes like these cubes. Like, why does anyone ball a melon? Dippin’ Dots are supposed to be balls. That is how they appear in nature. But melons are supposed to be wedges or wedge-shaped chunks, not balls. Weird shape aside, I’m all about these watermelon cubes, because they save me the trouble of shoving my face into a watermelon wedge and they make perfect bite-sized vehicles for salty goat cheese and tangy lemon dressing.
- ¼ watermelon, cut into cubes
- 1 oz. goat cheese, crumbled
- 5 mint leaves, chiffonaded
- 1 T. lemon juice
- 2 T. honey
- Arrange the watermelon cubes on a tray.
- Distribute the goat cheese crumbles evenly over the squares.
- Whisk together lemon juice and honey and drizzle over the watermelon goat cheese cubes.
- Garnish with mint!
- Serve as an appetizer, and remember that this is a perfectly acceptable pre-dinner snack for one.