But in a good way! 🙂
Two summers ago, we tried an intriguing antipasto plate at a Boston test kitchen made up of ingredients one might not think would go well together: watermelon slices, mozzarella, prosciutto and sunflower seeds topped off with a drizzle of olive oil, a splash of (some sort of) vinegar and a sprinkling of fresh herbs and salt. When all the components were eaten together, the combination was both magical and addictive.
After dinner, I could not get the flavors of that starter out of my mind and set out to recreate the experience, BUT as one fantastic mouthful. It took quite a few attempts (but I admit, even the ‘tries’ were yummy 🙂 ) to get not only the ingredients (type, size and quantity) correct but also, to have them assembled in the perfect order to enhance and compliment each and every one.
These little bites have become one of our absolute favorite go-to items for a quick and elegant snack/appetizer/salad/lunch/side/tapas etc., and with summertime watermelon season now in full swing, something that graces our table several times a week. (Plus, they are finger food…no utensils required).
Is there a recipe for these gems? Sadly, not yet. 😦 Like many of my ‘creations’, it merely exists as a scribbling on a scrap of paper lest I forget an ingredient or the order (and yes, both have happened).
Looks like I just might have to consider writing that cook book… 😉