Recipe by Rick Tramonto, Amuse-Bouche:
Little Bites That Delight Before the Meal Begins, Random House, October 2002.
Rich Tramonto says, "This charming little amuse
is comprised of two ingredients, and when there are only two, they had better be
the best there are! Look for ripe, seedless watermelons in the height of summer,
when they are bursting with luscious sweetness. Tap their shell; they should
sound hollow and feel firm, never soft or mushy. Next, buy the oldest balsamic
vinegar that you can afford. You'll maybe have to purchase it at a gourmet shop,
but once you discover the glories of 25-, 50-, or even 100-year old balsamic
vinegar, you will be hooked. This is not vinegar to sprinkle with abandon over
lettuce or tomatoes, but instead a syrup elixir to use sparingly. Just a drop or
two provides flavor that is rich, mellow, sweet, and full - unlike any vinegar
you have tasted before. When paired with watermelon, as I have here, it's
More of delicious
Appetizer Recipes for more great appetizer ideas. Also more great
Watermelon Cubes with Aged Balsamic Vinegar
Yields: 6 servings
Prep time: 15 min
About 1/2 pound seedless red or yellow watermelon flesh
1/2 freshly-squeezed lime juice
Traditional Aceto Balsamico (aged
Cut the watermelon flesh into 1 1/2-inch cubes.
Use the small end of a melon-baller (or cut with knife into bite-size pieces) to remove a scoop of flesh from one side of the watermelon cubes, creating a small cavity
for the juice.
To serve, place a watermelon cube, cavity-side up, on each of 6 small plates and squeeze a little lime juice over them. Fill
each cavity with balsamic vinegar. NOTE: I use a dropper to add the balsamic vinegar.
Makes 6 servings.