Recipe and photo courtesy of Alison Randall (homeandplate.com)

Watermelon Appetizers

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• ¼ watermelon, rind removed, chopped into 2.5-cm (1-inch) cubes (about 1 L/4 cups)
• 115 g (4 oz) Pecorino Romano cheese, cut into thin squares
• 85 g (3 oz) thinly sliced prosciutto, chopped into bite-size squares
• Wooden appetizer toothpicks
• Extra-virgin olive oil
• Freshly ground pepper

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Arrange the watermelon cubes on a platter. Top each cube with a cheese square. Fold a square of chopped prosciutto on top.

Secure each morsel with a wooden appetizer toothpick.

Drizzle each appetizer with olive oil and sprinkle with fresh ground pepper.

Makes 6 servings.