Watermelon Squares with Goat Cheese, Mint and Balsamic reduction Sauce

Makes as many squares as desired (Allow 4 squares per Guest)

1 seedless watermelon
1 package of soft goat cheese (Chevre or similar)
1 bunch of mint sprigs
3/4 c. balsamic vinegar
1 tsp powdered sugar

Directions:

• Put the balsamic vinegar in a small saucepan, bring it to a boil, then reduce the heat to allow it to simmer.  Keep it simmering until the liquid reduces in volume by half.  Then, add the powdered sugar to the vinegar and stir until it dissolves*.  Continue to allow the vinegar to simmer until it reduces again by about half.  When the balsamic vinegar starts to taste caramelized (and the sauce sticks to the spoon) and no longer smells of tart vinegar, turn off the heat.  Allow it to cool
• While the balsamic vinegar sauce is reducing, slice the watermelon into ¾” squares (as many squares as you’d like to serve, but allow 4 per guest).  Then, carve out an approximately ¼” semi-circle out of the middle of the top of each square.  So that the watermelon juices don’t overwhelm the cheese, put the watermelon squares upside down (that is, with the carved out hole side down) on a paper-towel-lined platter and return to the refrigerator until ready to assemble.
• Take the goat cheese and, if possible, cut into ¼” squares.  If the cheese is too soft, simply approximate this amount of cheese.  Carefully roll the cheese into little balls of equal size.  Make as many balls as there are watermelon squares and refrigerate until ready to assemble.
• Each square will need a small piece of mint, a piece generally the size of the smallest leaves (approximately ¼” long).  Either use just the smallest leaves (if there are enough), or simply cut larger leaves into smaller pieces.
• Approximately 10-15 minutes before serving, assemble the dish by putting all the watermelon squares together on a platter, with the semi-circle hole side up.  Then, place the mint leaf and goat cheese balls into each hole.  Garnish the plate with the extra mint sprigs as desired.  Drizzle the balsamic reduction sauce across all the watermelon squares, then serve.

*Note that the sweetness of the balsamic vinegar reduction sauce can always be adjusted by simply adding more sugar while it is cooking.  Add very little at a time and allow it to dissolve thoroughly before adding more, as a little bit goes a long way.

Ken & Ellen Landis of Landis Shores