They look fancy, but these bite-size cubes are simple. A melon baller keeps things neat, but a regular spoon works, too.
Recipe information
Yield
Makes 6 servings
Ingredients
3
1/4 pounds watermelon, rind removed, cut into 1 1/2-inch blocks
3
ounces crumbled feta
2
large fresh basil leaves, very thinly sliced
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Preparation
Using a small melon baller, scoop out the top of each watermelon block. Divide feta among melon hollows. Top each block with basil.
Nutrition Per Serving
Per serving: 111 calories
3 g fat
2 g saturated fat
19 g carbohydrate
1 g fiber
4 g protein
#### Nutritional analysis provided by Self