Tomato, Watermelon and Feta Cheese Amuse-Bouche

(makes 6 Amuse Bouche)

1 Heirloom or Beefsteak Tomato (preferably Yellow)
1 small seedless red watermelon
¼ lb feta cheese
Fleur De Sel
Freshly Ground Black Pepper
Good Extra Virgin Olive Oil
Aged Balsamic Vinegar

Very thinly slice tomato into 6 almost paper-thin slices. Remove rind from watermelon and trim watermelon into a rectangle, about 2 inches wide. Thinly slice watermelon crosswise into 6 almost paper-thin slices.

Place a slice of tomato in the center of a small plate. Drizzle with olive oil, sprinkle with a bit of fleur de sel and some freshly ground black pepper. Top the tomato with the slice of watermelon and drizzle the watermelon with a little more olive oil and fleur de sel. Crumble some of the feta cheese over the watermelon and drizzle a little aged balsamic vinegar over the feta cheese. Add a little more black pepper. Admire and serve.

Comments

[Jane Darwin]

I love feta cheese especially if combined with tomatoes. Also, combining tomato with watermelon makes this entrée a great accompaniment to any meat or seafood main dish. Very easy to prepare but the presentation looks like it is served in a fine-dining restaurant. This is great, thanks for these fresh ideas.

Jane Darwin
Sushi Making