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Caprese tomato and melon stacks

Serve as an appetizer for a summer meal, or as a delightful snack on their own
Recipe provided by Dairy Farmers of Canada ©
Stacks of sliced tomato, watermelon, bocconcini cheese and basil on wooden board
4 servings / 45 min

Prep 15 min /Refrigeration 30 min

  • 1/2 cup (125 mL) white wine vinegar or white balsamic vinegar
  • 2 tbsp (25 mL) chopped fresh basil
  • 1/4 tsp (1 mL) pepper
  • 6 triangle slices watermelon, each 3 inches (7.5 cm) wide by ½ inch (1 cm) thick
  • 4 balls (each 1-1/2 inches/3.5 cm) reduced fat bocconcini cheese (about 3-1/2 oz/100 g)
  • 2 plum tomatoes
  • 12 very small fresh basil leaves
  • 12 toothpicks
  • Freshly cracked black pepper
  1. In a large shallow dish or container, combine vinegar, chopped basil and pepper.
  2. Cut rind from each watermelon slice straight across to form a triangle; cut each slice in half on a diagonal to make 2 triangles. Cut each bocconcini cheese ball into 6 slices, for 24 slices total.
  3. Add watermelon and bocconcini slices to vinegar mixture, tilting dish to coat. Cover and let marinate in the refrigerator for at least 30 minutes or up to 8 hours.
  4. Cut tomatoes crosswise into twelve slices, each about 1/4 inch (0.5 cm) thick. Dip into marinade to coat both sides.
  5. For each stack, layer a slice of melon, a slice of bocconcini, a slice of plum tomato, then another slice of bocconcini. Top with a basil leaf and stick a toothpick vertically in the centre to secure stacks. Discard excess marinade.
  6. Arrange stacks on a platter or individual serving plates and sprinkle with fresh cracked pepper.
Nutritional info per serving (1 of 4)
  • Calories 76
  • Protein 6 g
  • Total Fat 3 g
    Saturated Fat 2 g
    Cholesterol 13 mg
  • Carbohydrates 4 g
    Fibre 1 g
    Sugars 2 g
    Added sugars 0 g
  • Sodium 7 mg
  • Potassium 117 mg