Yesterday was filled with party prep and over drive cooking for a very fun photo shoot with the lovely and talented Kelly Musgraves (you can find her amazing work by clicking here). She was over at my house to capture a “modern patriotic” dinner party for a feature for camillestyles.com — that I am beyond excited about! The post will be live on July 3rd in their “Entertaining With” section… major pumped to be included on such an inspiring and creative blog site.
It’s not a proper 4th of July soiree without watermelon, and since the theme of the night was to modernize the traditional take on the holiday… I needed to reinvent the wheel a bit. This amuse-bouche (fancy for one bite dish) [pictured above] was my take on incorporating watermelon into the evening; I also used it in a Spicy Watermelon Gazpacho as the first course. I served the amuse-bouche along with Rosemary Chive Cheddar Lollipops and a festive cocktail, Blueberry Acai Basil Sparklers (recipes will be on the camillestyles post). I purchased these cute little appetizer spoons at world market, click here to buy (set of 8 for $4.99, such a steal). This is a crisp and light recipe and perfect for the upcoming Fourth of July weekend. I am so excited to see the finished post on Thursday and to share more recipes from the dinner party with you all.
watermelon, herbed feta and arugula micro greens amuse-bouche
- 1 container chopped watermelon
- 1 container feta
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- pinch of salt
- cracked pepper
- arugula micro greens
- dice watermelon into finely chopped pieces and set aside in a small prep bowl
- chop feta into small pieces and combine with the watermelon
- mix in oregano, thyme, salt and pepper
- scoop a tiny bit onto an appetizer spoon
- top with micro greens
- this is great served as a side dish and refreshing on a hot summer day