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Recipe

Watermelon, Cucumber, and Feta Verrines

Scott Phillips

Servings: 8

An elegant take on the classic salty-sweet watermelon-feta salad, these verrines get minty flavor from cubes of honey-mint gelatin. Cucumbers and pear add a bit of crunch and freshness. These appetizers can be made a day ahead.

Ingredients

  • 1-1/2 tsp. unflavored powdered gelatin
  • 1/2 cup honey
  • 1 Tbs. minced fresh mint
  • Kosher salt
  • 1 ripe pear, such as red Anjou
  • 1 Tbs. fresh lemon juice
  • 2 mini cucumbers, halved lengthwise and cut into 1/8-inch-thick half-moons (1-1/2 cups)
  • 4 oz. feta, cut into 1/4-inch dice (about 3/4 cup)
  • 2 cups 1/3-inch diced watermelon
  • 1/4 cup microgreens or small arugula leaves

Nutritional Information

      Calories (kcal) : 130
      Fat Calories (kcal): 30
      Fat (g): 3
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0.5
      Cholesterol (mg): 15
      Sodium (mg): 300
      Carbohydrates (g): 25
      Fiber (g): 1
      Protein (g): 3

Preparation

Make the gelatin

  • Put 1/2 cup cool water in a small bowl, sprinkle the gelatin over it, and let sit for a few minutes to soften.
  • Melt the honey in a 1-quart saucepan over medium heat. Add the gelatin and stir to dissolve. Add the mint and 1/4 tsp. salt. Pour into an 8-inch square baking dish and refrigerate until firm, 1 to 2 hours.

Assemble the verrines

  • Up to 1 day before serving, halve and core the pear; cut 8 thin lengthwise slices for garnish and cut the remainder into 1/4-inch dice. In a small bowl, toss the pear (sliced and diced) with the lemon juice and 1/4 tsp. salt. In another small bowl, toss the cucumber with 1/2 tsp. salt. Cut the gelatin into 1/4-inch squares, and remove it from the baking dish with an offset spatula.
  • Evenly layer the diced pear, then the cucumbers, gelatin, feta, and watermelon among eight 8- to 10-oz. flat-bottomed glasses. Top each with a pear slice and refrigerate until cold, at least 20 minutes. Garnish with the microgreens just before serving.

Make Ahead Tips

The gelatin can be made up to 5 days ahead. Refrigerate, covered, in its baking dish.

The assembled verrines (minus the garnish) can be refrigerated for up to 1 day. Garnish with the microgreens just before serving.

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