Recipe and Photo by Susan Ragognetti and Robin Chase
1 small seedless watermelon
1-pound block feta cheese
1 cup fresh basil leaves
Cut watermelon into 1-inch cubes. Dice feta into 1-inch squares (1/4 inch thick). Stack one cube of feta on top of one watermelon cube. Place one basil leaf on top and secure with a toothpick. Form remaining stacks.