Watermelon Balsamic Cubes

Sometimes the best things happen when you're not trying so hard. These Watermelon Cubes with Balsamic Glaze came about from playing with my food and left-over watermelon slices.

Watermelon Balsamic Cubes

They are just the right beginning to a meal (amuse bouche), a palate cleanser between courses or a unique addition to a dessert/cheese tray.

A while back, I was serving a 6 course meal to a "dinner client" for a fund raiser. They had chosen several hardy courses that included a creamy corn soup, scallops with chips, and braised short ribs with potatoes. I knew they really needed something fresh, light and bright in the middle of all that to re-set the taste buds and moisturize the bite. These Watermelon Balsamic Cubes were just the right size, continued the somewhat elegance of the night and yet gave it a casual, down-home tasty treat.Since that night, I've served these to kids on picnics and lined up on trays for July 4th picnic shooters. Their simplicity gives them style, yet they are definitely perfect for a Simple Saturday.
Seedless Watermelon cut into 1x1 inch cubes
1/4 cup (more or less) Balsamic Creme (see below post)  or home-made Balsamic Reduction Syrup
Mint or Basil leaves for garnish.
1) After trimming and cutting watermelon into 1x1 inch cubes, use a small melon baller to carve out the center of each cube. Make sure to leave the sides and bottoms in tact to hold the syrup inside.2) Turn the cubes over on a paper towel to drain for at least 20 minutes. At this point you can also wrap lightly with plastic wrap and hold in the refrigerator til needed for several hours.3) When ready to serve, add just a few drops of Balsamic Reduction Syrup or Balsamic Creme to the center and place each cube on top of a mint or basil leaf.
These little bites are full of natural sweet juices mixed with a sour tang from the Balsamic intensity. Make plenty - they go fast and some of them don't make it out of the kitchen (if you're like me :D )
 

 

Balsamic Creme

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

 
Original Recipe Yield 1 1/2 cups

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 onion, minced
• 2 tablespoons balsamic vinegar
• 2 teaspoons chicken bouillon granules
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Directions

1. Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

Nutritional Information

Amount Per Serving  Calories: 380 | Total Fat: 38.3g | Cholesterol: 108mg