Cucumber Watermelon Appetizers with Blue Cheese

5 from 8 votes

Cucumber Watermelon Appetizers with Blue Cheese

Cucumber Watermelon Appetizers with Blue Cheese are the perfect cool snack on a hot summer day. Top cucumber rounds with cubes of watermelon, salty blue cheese crumbles, blueberries, a drizzle of honey and a sprinkle of kosher salt and chopped fresh parsley.

Prep Time15

Total Time15

Course: Appetizer

Cuisine: American

Keyword: cucumber appetizers, easy appetizers, summer appetizers, watermelon appetizers

Servings: apetizers

Calories: 19kcal

Author: Amy Casey

Ingredients

24 ¼ inch cucumber rounds, sliced from an English cucumber
24 ½ inch by 1 inch watermelon cubes
¼ cup blue cheese crumbles
24 blueberries
2 - 3 teaspoons honey
kosher salt
1 tablespoon chopped fresh parsley

Instructions

Place cucumber rounds on a large platter. Top with watermelon cubes.
Top watermelon with some blue cheese crumbles and press down lightly.
Add a blueberry to each appetizer and press down lightly so the berry sticks to the cheese.
Drizzle with the honey sparingly. You just want a few drops of honey on each appetizer.
Sprinkle with kosher salt and parsley.
Serve immediately. The appetizers can also be made in advance. Assemble up to Step 3 and refrigerate up to 2 hours. Drizzle with honey and sprinkle with kosher salt and parsley just before serving.

Video

Notes

Make sure to use an English cucumber to make watermelon appetizers. These are the ones that are long and skinny and have a thin peel. They also are less watery, have smaller seeds and are sweeter than the traditional cucumber.
Cut the watermelon into cubes about ½ inch thick and 1 inch wide. This is the perfect bite sized piece.
Blue cheese adds a salty, sharp flavor to the appetizers. Goat cheese, Gorgonzola and feta are excellent substitutes.
Drizzle the watermelon appetizers sparingly with the honey. Just a few drops makes for tasty tidbits.
The appetizers can also be made in advance. Assemble the cucumber rounds and top with watermelon cubes, blue cheese and blueberries. Refrigerate up to 2 hours. Drizzle with honey and sprinkle with kosher salt and parsley just before serving.

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