Watermelon Cube With Aged Balsamic Vinegar               

 tags (edit): @Vogel @Try Soon! Amuse-Bouche Easy Hors dOeuvres Appetizers  

 

This charming little amuse is comprised of two ingredients, and when there are only two, they had better be the best there are! Look for ripe, seedless watermelons in the height of summer, when they are bursting with luscious sweetness. Tap their shells; they should sound hollow and feel firm, never soft or mushy. Next, buy the oldest balsamic vinegar you can afford.

Ingredients

1/2 cup Watermelon Juice
to taste Salt
1/2 pound Seedless Red Watermelon Flesh
to taste Balsamic Vinegar


 

Instructions
 Juice 1 pound of watermelon to yeild about 3/4 cup.

1. Strain the watermelon juice through a chinois or fine-mesh sieve into a small measuring cup with a spout. Season to taste with salt.

2. Cut the watermelon flesh into six 1 1/2 inch cubes.

3. Use the small end of a melon baller to remove a scoop of flesh from one side of each of the watermelon cubes, creating a small cavity for the juice.

4. To serve, place a watermelon cube, cavity side up, on each of 6 small plates and pour watermelon juice into cavity. Garnish each serving with a drizzle of balsamic vinegar.





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Yields: 6 Servings
     AMUSE-BOUCHE by Rick Tramonto, page 34

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