Watermelon Skewers Recipe
oaxaca cheese, cherry tomatoes, lime juice, basil pesto
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Ingredients
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Skewers
Dressing & Finish
Method
Skewers
- 1
Prepare watermelon
Cut the seedless watermelon into 1-inch cubes. Measure about 1.5 cups of cubes (approximately 12–16 cubes depending on size). Pat dry lightly with paper towel to remove excess moisture so skewers don't become soggy.
- 2
Prepare Oaxaca cheese
Tear or cut the Oaxaca cheese into pieces roughly the same size as the watermelon cubes (about 1-inch pieces). If using string-style Oaxaca, pull into bite-sized clumps and press lightly so they hold on the skewer.
- 3
Assemble skewers
Thread onto each wooden skewer in this order: cherry tomato, basil leaf (folded if large), watermelon cube, Oaxaca cheese. Repeat pattern until the skewer is filled, leaving about 1 inch of skewer at the handle end. Assemble 8 skewers total (or until ingredients are used).
Dressing & Finish
- 4
Make pesto-lime dressing
In a small bowl whisk together 4 tbs basil pesto, 2 tbs fresh lime juice, 1 tbs extra-virgin olive oil and 1 tsp honey or agave (if using). Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add a little more honey if too tart, or more lime if you prefer brighter acidity.
- 5
Dress skewers
Place assembled skewers on a serving platter. Using a spoon or small brush, lightly drizzle or brush the pesto-lime dressing over each skewer so each piece gets a bit of sauce. Reserve a tablespoon of dressing for passing at the table if desired.
- 6
Garnish and serve
Finish with a light scattering of lime zest over the skewers for brightness. Serve immediately so the cheese stays fresh and watermelon remains crisp. If you must hold for up to 30 minutes, keep skewers chilled on a tray covered with plastic wrap.
