I've been wanting to replicate a dish that I had at a new restaurant we tried in South Beach (Nemo, at 1st and Collins). But I was set back because I didn't know how to reduce balsamic --and really didn't want to learn, for that matter. Because I don't really cook.
Then, as I was poking my way through the little IGA in Trumbull Center, the waters parted, a ray of light streamed downward, and there it was:
Blaze Balsamic Reduction in a bottle!!!
Next task was to assemble the dish, which was a play on
Insalata Caprese, but instead of tomato and mozzarella, the ingredients were watermelon and feta cheese slices, alternating, over a bed of arugula and drizzled with balsamic reduction. mmm...
Of course, because of the early influences of Martha Stewart (she ruined me), I couldn't just "slice and stack" like they did in the restaurant. I had to invent my own presentation, after all.
One of my favorite appetizers is half a cherry tomato with a basil leaf and half a mini-mozzarella ball on a toothpick. So, I thought, why not try the same thing with the new ingredients? I cubed the watermelon and I cubed the feta. I had intended to skewer them with a leaf of arugula in between -- a one-for-one copy of their Caprese-skewered cousins -- except for one small problem: Have you ever tried to put feta on a toothpick? Impossible.
Now, there I sit with fifty watermelon cubes and an equal number of very fragile feta cubes. Then inspiration struck (thank you Martha)! I lightly (and I mean lightly...the cheese is fragile) tossed them together then served them over a bed of arugula with a drizzle of my new favorite condiment. Took this to a party and the hosts wouldn't let me take the leftovers home -- including my bottle of Blaze!
Pretty yummy for someone who doesn't cook.
