Recipes: Open Face Watermelon Sandwiches

• Prep Time:10 minutes
• Cook Time:2 minutes
• Serves:4

 

Tagged:
crusty bread, goat cheese, mint, watermelon,

This summer treat is now in season. Florida watermelons are grown in the western parts of the state – from north Collier County to Columbia County – watermelon from Florida is available from late March until mid-July. The peak production time is in May and early June.

Recipe courtesy of Florida Department of Agriculture.

 

 

Foodie Byte

Before cutting your watermelon, be sure to wipe it with a clean cloth and light soapy water. Every part of the watermelon is edible, including the rind and the seeds. The fiber-rich rind can be pickled, candied or turned into jam or jelly.

Ingredients

1/4 medium-sized Florida watermelon, seeds and rind removed
1 handful fresh Florida mint leaves, chopped
8 ounces goat cheese
1/2 loaf of your favorite crusty bread, sliced thin
Olive oil
Kosher salt and fresh ground pepper to taste

Preparation

Crumble chilled goat cheese into a small bowl. Lightly mix cheese and chopped mint. Taste for seasoning and adjust with salt and pepper.
Cut bread into 8 small slices and drizzle with olive oil.
Toast bread slices until golden brown and crispy on top. Let bread cool slightly.
Spread cheese mixture on the top of each slice of bread. Cut watermelon slices into fun shapes and layer watermelon on top of cheese. Lightly season the top of the sandwiches with salt and pepper. Serve at room temperature.

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Quick Spiralized Zucchini and Grape Tomatoes

I think it was on an episode of MasterChef Junior that I heard the quote "what grows together, goes together" which makes so much sense. Zucchini, tomatoes and basil are just made for each other, you can serve as a side dish, as suggested, or even as a main dish topped with some grilled shrimp or chicken.

Since grape tomatoes and zucchini are in season, I thought it would be a good time to revive this recipe from the archives. 

I've been using the thicker blade on my Paderno Spiral Vegetable Slicer to make my zoodles (zucchini noodles). I like the larger noodle because it has more of bite and I'm careful not to overcook them so they don't get soggy. Under two minutes is all they need, then I quickly remove them from the hot skillet or they will keep cooking.

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Linguine With Grilled Tuna, Capers and Parsley

Recipe from Epicurious

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Mixed Berry Tartlet with Dark Chocolate and Vanilla Whipped Cream

Perfect summer treat, these tartlets are made with a graham cracker crust, drizzled with dark chocolate and filled with fresh berries. 

These are great to make for a party, you can assemble the tartlets ahead and fill when you're ready to serve. These can also be made gluten-free by using gluten-free graham crackers. Everyone in my house loved these, hope you do too!

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Zucchini Cornbread

Recipe from Bon Appétit

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Yogurt Peach Semifreddo

Recipe from Epicurious

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Turkey Santa Fe Zucchini Boats

Hollowed out zucchini boats stuffed with a cumin spiced ground turkey and black bean mixture with summer corn and tomato, all baked in the oven with melted cheese – YUM!

Reviving this from the archives since I have tons of zucchini! This recipe was inspired by my Sante Fe Turkey Stuffed Peppers which worked wonderful as a filling for these zucchini boats! If you're like me and have so much zucchini you don't know what to do with it, check out 35 Skinnytaste Zucchini recipes which includes a few other stuffed zucchini boat varieties.

You can make this ahead and bake it when you're ready to eat, it can also be prepared a day ahead or freeze whatever you don't plan on eating to bake another day. Leftovers also make a great lunch, my teenager loved these – enjoy!

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