Friday, April 9, 2010

Watermelon and Tomato Salad with Spicy Feta Cheese

**found in Food and Wine Magazine

1 large Jalapeno
6 ounces of feta cheese
1/4 cup hot water
5 Tbsp. extra virgin olive oil
Salt and freshly ground pepper
twelve 1/2" thick wedges of seedless watermelon, rind removed
1 pint grape tomatoes, halved
1 tbsp. finely chopped basil

1. Roast the jalapeno directly over a gas flame or under the broiler until charred all over.  Transfer to a bowl, cover with plastic and let stand for 10 minutes.  Peel, stem and seed the jalapeno and transfer to a blender.  Add the feta, hot water and 1/4 cup of the olive oil and process until very smooth.  Scrape into a bowl; season with salt and pepper.

2. Arrange the watermelon and tomatoes on a large platter, scatter the basil on top and drizzle with the remaining 1 Tbsp. of olive oil.  Season with salt and pepper; serve with the feta sauce.

**You can make sauce ahead of time.  Sauce can be stored in the fridge for 2 days.

xoxo Julie

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