- Servings: 10
Source: Martha Stewart Living, July
- 1/4 large seedless watermelon, cut into 3/4-inch cubes
- 2 bunches fresh mint, leaves separated
- 10 ounces ricotta salata, cut into 1/2-inch cubes
- Freshly ground pepper, optional
Arrange melon cubes on a serving platter. Lay a mint leaf on top of each, then add a cheese cube. Insert skewers through stack; sprinkle with pepper, if desired.
Chill, covered, until ready to serve, up to 3 hours.