Cucumber and Watermelon Rolls with Feta

Total Time: 20 minutes

You can do all the slicing and dicing early in the day, but these should be assembled within an hour or two of service. Refrigerate, covered in barely damp paper toweling, until ready to serve.

A cheese selection and Seared Peppered Tuna with Pickled Cucumber would be nice companions for a pre-dinner party nibble.

Directions

Cut watermelon, red onion and jalapeño slices into pieces just slightly taller than the width of each cucumber slice.

Place two pieces of watermelon, one piece of red onion, one piece of jalapeno, a cilantro leaf and a mint leaf at one short end of a cucumber slice. Add a crumble of feta cheese. Roll the cucumber slice tightly to encase the filling. Sprinkle with salt and pepper. Add a sprinkling of lime zest and a lime squeeze of juice if desired. Repeat with remaining ingredients. Serve, secured with a pick only if necessary.

Yield:	about 2 dozen pieces

What's Needed:

2-3 cucumbers, unpeeled, cut into long, thin strips using a mandolin or a vegetable peeler (note, discard seed-filled centers)
3( ¼-inch thick) slices watermelon
½ red onion, peeled and cut into very thin strips
1 jalapeño, seeded, and sliced into very thin strips
1 bunch cilantro, washed and dried
1 bunch mint, washed and dried
1/2 cup feta cheese, crumbled
Salt and pepper
Juice and zest of 1-2 limes

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Recipe brought
to you by Amy Tobin

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