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Taste Washington 2021 - Week 5

2019 Rosé & Spring Appetizers 

Watermelon Feta Salad
  • 1/4 cup extra virgin olive oil

  • 2 Tbsp red wine vinegar

  • 1/2 tsp kosher salt

  • 3 cups cubed seedless watermelon

  • 1 cup medium cucumber, chopped

  • 1 cup crumbled feta

  • 1/2 cup red onion, thinly sliced

  • 1/2 cup coarsely chopped mint

  • Flaky sea salt, for garnish

  • In a small bowl, whisk together olive oil, red wine vinegar and salt.

  • In a large serving bowl, combine watermelon, cucumber, feta, red onion and mint.

  • Pour over dressing, tossing to combine.

  • Garnish with more mint and flaky sea salt.

Prosciutto & Arugula Straws
  • 20 slices of prosciutto

  • Small/medium size container of arugula

  • 1/4 cup fresh lemon juice

  • 1/2 cup extra virgin olive oil

  • 2 cloves garlic, very finely minced

  • 1 Tbsp shallot, very finely minced

  • 1 tsp Dijon mustard

  • Roll a sizable amount of arugula in the prosciutto, like a straw.

  • For the lemon dressing; combine the lemon juice, olive oil, garlic, shallot, dijon mustard into a food processor and pulse until fully blended.

  • Arrange prosciutto straws on a platter, drizzle the lemon dressing over the straws.

Cucumber Rounds w/Herbed Cream Cheese
  • 2 large cucumbers and/or favorite crackers

  • 16 oz cream cheese, room temperature

  • 1/2 cup chopped scallions

  • 1/2 cup dill

  • 2 Tbsp whole milk

  • 1/2 tsp kosher salt

  • 1/2 tsp pepper

  • Combine cream cheese, scallions, dill, milk, salt and pepper into a food processor until fully blended.

  • Put herbed cream cheese mixture into a piping bag and pipe onto cucumber rounds or crackers.

  • Garnish with dill or chives or even some lox!

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