When it comes to fun and refreshing appetizers, sweet and tangy win the day! Slice up the cucumber and watermelon and prepare to wow the crowd.
What You Need
Original recipe yields 24 servings
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1/4 cup blueberries
1 English cucumber, cut into 24 slices
3/4 lb. watermelon, cut into 24 pieces
2 Tbsp. ATHENOS Crumbled Gorgonzola Cheese
1 Tbsp. coarsely chopped Italian parsley
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Let's Make It
Blend dressing and blueberries in blender until smooth.
Place cucumber slices in single layer on platter; top with watermelon.
Drizzle with dressing mixture; top with cheese and parsley.
How to Cut the Watermelon
When cutting the watermelon, cut it into pieces slightly smaller than the diameter of the cucumber slices.
How to Select a Watermelon
Choose a watermelon that has a smooth, waxy surface and a creamy-colored underside. If the underside is white or greenish, the watermelon is not ripe. Hearing a thud when you tap the watermelon slightly with the palm of your hand is another sign of ripeness. If you hear a ringing sound, the melon is not ripe.
Long thin European or English greenhouse-grown cucumbers, typically sold wrapped in plastic, are virtually seedless. They're milder in flavor than their traditional counterparts.
Calories From Fat
% Daily Value*
Total Fat 0.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.