Tomato Watermelon And Basil Skewers Recipes

WATERMELON CAPRESE APPETIZER

Watermelon Caprese Appetizer image

A refreshing appetizer for the summer, my family loved this so much they ate more than a serving each. Also great for those who love the flavor of caprese but aren't huge fans of tomatoes.

Provided by Nicole Cox

Categories Appetizers and Snacks Antipasto Recipes

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

3 sprigs fresh basil, stems removed
1 small watermelon, fruit removed with a melon baller
1 (8 ounce) package fresh mozzarella cheese, cut into small pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste

Steps:

Trim basil leaves into small circles about 1 inch in diameter.
Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.
Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 28.2 g, Cholesterol 44.5 mg, Fat 19.5 g, Fiber 1.4 g, Protein 12.4 g, SaturatedFat 9.1 g, Sodium 125.4 mg, Sugar 23.5 g

WATERMELON-TOMATO SKEWER

Watermelon-Tomato Skewer image

Provided by Food Network

Categories appetizer

Time 15m

Yield 8 skewers

Number Of Ingredients 7

Ingredients

1 small seedless watermelon
4 cherry tomatoes
4 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
8 tiny baby basil leaves
8 bamboo skewers
Kosher salt

Steps:

Cut top and bottom off the watermelon to level it. Sit it upright and cut away the rind. Cut into 1-inch cubes, reserve.
Bring a small pot of water to boil. Have a small bowl of ice water on the side. Carefully drop the cherry tomatoes into the water. Allow to cook for 10 seconds. Put in the ice water. Carefully peel away the skin and cut into halves (note: the tomatoes do not have to be peeled.)
Whisk together the vinegar and oil.
Place a tomato half on top of each watermelon cube with the flat side facing up. Poke a bamboo skewer through the top all the way down to secure the 2 items. Line up the skewers on a serving tray.
Drizzle the vinaigrette over the skewered tomato and watermelon. Sprinkle with salt and place a micro basil leaf on top. Serve.

WATERMELON AND TOMATO SKEWERS

Watermelon and Tomato Skewers image

Drenched with summer color and flavor, this easy recipe pairs two warm-weather favorites into one fun appetizer.

Provided by Inspired Taste

Categories Appetizer

Yield 3

Number Of Ingredients 7

Ingredients

12 cubes (1/2-inch each) seedless watermelon
6 cherry tomatoes, halved
12 small fresh basil leaves
Balsamic vinegar
Extra virgin olive oil
Coarse sea salt
12 medium-length wooden skewers

Steps:

For each skewer, start with 1 tomato half, add 1 basil leaf and 1 cube of watermelon. Drizzle with a little bit of balsamic vinegar and olive oil; sprinkle with sea salt. Serve immediately or refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

TOMATO, WATERMELON, AND BASIL SKEWERS

Tomato, Watermelon, and Basil Skewers image

Everyone seems to love this simple combination of clean, fresh flavors. If watermelon is not in season you can substitute cantaloupe, but for a burst of pure flavor that really plays off the herbal flavor of the tomatoes, you can't beat watermelon. Stacking the skewers vertically and serving them upright looks especially elegant.

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup balsamic vinegar
1/4 cup sugar
1 4- to 5-pound seedless watermelon
60 small basil leaves (or torn larger leaves)
16 cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Coarse or kosher salt
Special equipment: 16 (6-inch) wooden skewers

Steps:

Combine the balsamic vinegar and sugar in a small nonreactive saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside to cool.
Cut the top and bottom off the watermelon, then make 4 straight cuts down the sides so you have a cube of rindless watermelon. Cut the cube into 1 1/2-inch slices, then cut the slices into 1 1/2-inch cubes. Assemble the skewers by pushing a basil leaf to the end of one skewer. Then skewer a cube of watermelon, then a tomato half. Continue with another watermelon cube, basil leaf, and tomato half, ending with a basil leaf. Repeat to make 15 more skewers.
Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with salt. Serve.

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Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.
Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.
Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

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