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Watermelon & Ricotta AppetizerWatermelon & Ricotta Appetizer-gadgets

These delicious appetizers are not only elegant but a welcome refresher for summer parties. With the help of a few kitchen gadgets they’re also easy to make. You’ll need a 1 1/2-inch round fluted biscuit cutter, a melon baller, and a piping bag fitted with an open star tip. Makes: 30 appetizers



3 pound seedless watermelon
1 cup part-skim ricotta cheese
2 teaspoons honey
1 seedless cucumber
Fresh Basil leaves



  1. Watermelon & Ricotta Appetizer-sliced cucumberSlice and set one-third of watermelon aside. Slice remaining watermelon into 1/2-inch thick slices. Remove rind, then cut watermelon into rounds using a 1 1/2-inch round fluted biscuit cutter – you should get about 30 pieces. Set slices aside. Use a melon baller to form 40 balls from the one-third piece of watermelon. Set balls aside.
  2. Wash and dry cucumber. Cut into slices; about 1/8-inch thick. Cut each slice in half.
  3. In a bowl, add the ricotta cheese and honey. Whisk until smooth & creamy.
  4. Fill a piping bag (fitted with an open-star tip) with ricotta cheese mixture. Pipe mixture onto each watermelon round.
  5. Add one melon ball to each appetizer (in the center of the ricotta cheese) and tuck in a piece of cucumber alongside each ball. Garnish with a small sprig of fresh basil. Serve immediately or refrigerate.