Tomato Watermelon And Basil Skewers Recipes

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.

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.

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.