Jalapeno-Infused Watermelon with Goat Cheese and Fresh Herbs

Recipe courtesy Dean McDermott
Show: Dean & Tori's Backyard Bash Episode: Dean and Tori's Backyard Bash
TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: 10 min
Cook: 20 min
YIELD: 15 servings
LEVEL: Easy

ingredients

  • 2 cups strawberry vinegar
  • 4 jalapenos, seeded and roughly chopped
  • 1 large or 2 medium seedless watermelons, peeled, cut into 1- to 2-inch cubes
  • 8 ounces sheep and/or goat's milk feta cheese, cut into chunks
  • 1/2 bunch fresh mint, roughly chopped
  • 1/2 bunch fresh parsley, roughly chopped
  • Handful fresh basil, torn
  • Freshly ground black pepper, optional
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Directions

Heat the vinegar in a small saucepan and simmer over medium-low heat until thick, syrupy and reduced to about 1/2 cup, about 20 minutes. Watch carefully to make sure the vinegar doesn't burn. Set aside to cool.

Bring 4 cups water and the jalapenos to a simmer. Remove from the heat and let steep for 15 minutes, then drain, let cool and pour over the watermelon in a bowl.

Before serving, drain the watermelon on paper towels and move onto a platter. Drizzle the strawberry vinegar reduction over and add the feta cheese, mint, parsley and basil. Season with black pepper, if desired.

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