Pinchitos de Sandia con Tomate
|Day Part||Lunch, Dinner|
|Menu Part||Appetizer/Small Plate|
Source: Recipe from Chefs Jose Andrés and Jose Picazo
Watermelon and tomato are artfully combined on a skewer for this delightful appetizer. Simply dressed with vinegar and oil, the fresh flavor shines through.
6 bamboo skewers
6 cubes (1-in.) seedless watermelon
3 baby tomatoes, cut in half
2 tbsp. Sherry vinegar
6 tbsp. Almazara olive oil
Chopped fresh mint leaves
1. On each skewer, thread 1 watermelon cube and 1 tomato half.
2. Whisk together Sherry vinegar and olive oil in a small bowl. Drizzle dressing over watermelon and tomatoes; sprinkle with salt and chopped mint.