Watermelon, mint and any fresh cheese is always a great summer combo.
Feta is a classic match; its salty, dense texture works beautifully with the juicy sweetness of the tender melon.
You can serve as an appetizer or in a beautiful bowl as part of your barbecue meal (or even as part of a pot luck).
I recently went for the one-bite version as an after-dinner treat.
Using creamy, rich and decadent mascarpone and leaves from my mint plant (I like to say I foraged), I had a refreshing and delicious finish to our meal ready in no time.
A tiny bit of extra effort to mix grated citrus zest or even a few drops of maple syrup into the cheese will elicit even more self-congratulation.
The instructions are self-explanatory really: Look for the ripest melon and give the mascarpone a bit of a stir (even if not adding any other flavour) just to loosen it up for dolloping onto your melon cube.
Place a mint leaf between the cheese and melon or chop the mint just before serving and scatter over the dish.Report Typo/Error