Whipped Feta Watermelon Appetizer
Summer at my house is an open door policy. It’s mostly unintentional, but I’ve redesigned my home for entertaining, especially in the warm months with a pool in the backyard.
It’s not unusual for an impromptu happy hour, dinner or friendly “pop-in”. And what’s the one thing I always have in the fridge this season? Watermelon.
There’s nothing better in the summer than a dark pink, sweet watermelon. One of my favorite salads to make for a gathering is arugula with diced watermelon and feta cheese. The only issue with salads at parties: it gets sloppy. Thus the inspiration for this easy grab and go appetizer!
Thick squares of watermelon are topped with a whipped feta and cream cheese combination. Sprinkled pistachios add an extra salty crunch.
I recently brought this appetizer to a small gathering of close friends. As usual, I was in a total time crunch between work and the party start time, but I was able to whip this up (pun intended) super fast.
When I set out the plate, the show stopper is the color combination. The pink with white and green creates a gorgeous, effortless presentation. Everyone thought I had spent hours making it.
There are still several weeks of summer left. I hope you get a chance to share this with your next happy hour crowd.
WHAT YOU’LL NEED
Watermelon - seedless is always easiest and to find a sweet one, choose a watermelon with a larger yellow spot on the outside.
Feta Cheese - the block of feta in brine is best!
Cream Cheese - go for the full fat block. YOLO.
Greek Yogurt - again, full fat will be creamiest.
Chopped Pistachios - I bought a bag of already shelled pistachios. A quick chop on the cutting board should work just fine.
Pink Himalayan Salt - It’s just so pretty on this appetizer.
THE RECIPE: WHIPPED FETA WATERMELON APPETIZER
½ watermelon cut into squares
8 oz creamy feta in brine
4 oz cream cheese
¼ cup greek yogurt
1 cup chopped pistachios
1 tsp Pink Himalayan salt
DIRECTIONS
Cut at least half a watermelon into evenly cubed squares. Set aside on a platter.
In a large bowl, mix the feta, cream cheese and greek yogurt together using a hand mixer. Mix at high speed until fully blended to a creamy texture.
Add the pink himalayan salt or sea salt and blend on a lower speed.
Spread the whipped feta mixture at least half an inch thick on the top of the watermelon squares (like you’re frosting cupcakes).
Sprinkle chopped pistachios on top of each square to garnish.
Keep cool until ready to serve.
