Recipe information
Yield
serves 8 to 10
Ingredients
1/4 large seedless watermelon, cut into 3/4-inch cubes
2 bunches fresh mint, leaves separated
10 ounces ricotta salata, cut into 1/2-inch cubes
Freshly ground pepper (optional)
Preparation
Step 1
Arrange the melon cubes on a serving platter. Lay a mint leaf on top of each, then add a cheese cube. Insert skewers through each stack; sprinkle with pepper, if desired.
Step 2
Chill, covered, until ready to serve, up to 3 hours.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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