Ingredients: For the Watermelon Base: - 4 cups seedless watermelon, diced into 1-inch cubes - 1 tbsp fresh mint leaves, finely chopped (optional, for garnish)
For the Pistachio-Crusted Cream Cheese Balls: - 8 oz (225g) cream cheese, softened - 2 tbsp honey or maple syrup - ½ tsp vanilla extract - ¼ tsp lemon zest - ½ cup shelled pistachios, finely ground (plus extra for garnish)
For the Balsamic Reduction: - ½ cup balsamic vinegar - 1 tbsp honey (optional, for extra sweetness)
Instructions:
1. Prepare the Balsamic Reduction: - In a small saucepan, heat balsamic vinegar (and honey, if using) over medium-low heat. - Simmer, stirring occasionally, until reduced by half (about 8–10 minutes) and thickened to a syrup-like consistency. - Remove from heat and let cool (it will thicken further as it cools).
2. Make the Cream Cheese Balls: - In a bowl, mix softened cream cheese, honey, vanilla, and lemon zest until smooth. - Chill for 15 minutes to firm up slightly. - Scoop out small portions (about 1 tbsp each) and roll into balls. - Roll each ball in ground pistachios, coating evenly. Chill for another 15 minutes.
3. Assemble the Dish: - Divide diced watermelon among serving plates or a platter. - Place 1 pistachio-crusted cream cheese ball on top of each portion. - Drizzle generously with balsamic reduction. - Garnish with extra chopped pistachios and fresh mint (if using).
4. Serve & Enjoy! - Best served immediately while the watermelon is fresh and the cream cheese is cool.
