Last September my mom turned 60 (oops cat's out of the bag, Mom) and my sister and I hosted a surprise party for her. Being who we are, we started planning it 3 months ahead of time, spending countless hours online researching every detail. We decided to serve small bites- all of our mom's favorites including coconut shrimp, gruyere gougeres, thin crust margherita pizza, chicken skewers w/peanut sauce and these:
All in all, I made 14 different hors d'oeuvres and these were by far the hit of the night. They also happened to require the least amount of work. Go figure.
I make these regularly in the summer when watermelon is at its peak (now!) and get constant requests by my clients to rerun this dish.
If you don't have a round cutter, little squares are just as cute.
(I'll be posting an easy way to utilize your watermelon scraps next!)
- watermelon (seedless), sliced into ¾” slices
- 4 oz. goat cheese, room temperature
- 4 tbsp. heavy cream, cold
- ¼ teaspoon kosher salt
- chiffonade of mint, to garnish
- cracked black pepper, to garnish
For the watermelon:
-Slice into ¾” pieces and use a 1¼” round cutter to cut out small rounds.
-Cut the pieces down so they are ½” in length, fixing any pieces that are even; refrigerate.
For the goat cheese mousse:
-In a mixer fit with a whisk attachment, add the goat cheese, heavy cream and salt.
-Whip at medium speed until mixture is smooth but will hold its shape when piped.
-Place in a pastry bag fit with a star tip; refrigerate until ready to use.
-Pipe a small mound of goat cheese mousse on each watermelon piece.
-Sprinkle with a few ribbons of mint and cracked black pepper.
**note: this recipe makes enough mousse for approximately 50 hors d’oeuvres