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Watermelon, Cucumber, and Feta Verrines

Watermelon, Cucumber, and Feta Verrines

Mariene Astillo on March 26, 2015 | Reviews: 0 | Rating:

An elegant take on the classic salty-sweet watermelon-feta salad.

  • Holiday
  • Dessert
  • Cocktails

Ingredients

    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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