(Family Features) Before the big meal, gifts and cherished moments at the family table, almost every holiday party starts with an important tradition: breaking the ice. This year, you can serve up a smile and start the party with this crave-inducing appetizer to get everyone talking.

The sweet touch of Roasted Garlic Whipped Feta Crostini from Milk Means More can be your delightful way to brighten the season of gifts and gatherings. With its creamy cheesiness from a homemade whipped topping boasting the richness of feta and whole milk, it’s an easy and tasty way to invite friends, family and neighbors into your home. This shareable treat comes together in a cinch while adding pops of cheerful color to plates and platters.

Find more holiday recipe inspiration at MilkMeansMore.org.

Watch video to see how to make this recipe!

Roasted Garlic Whipped Feta Crostini

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 16

• 1          bulb garlic (about 12 cloves)
• 4          tablespoons olive oil, plus additional for drizzling, divided
• 1 1/2    teaspoons salt, divided
• 1 1/2    teaspoons pepper divided
• 32        baguette slices
• 8          ounces feta cheese
• 1/2       cup whole milk, plus additional, if necessary (optional)
• 2          tablespoons lemon juice
• 1/2       cup pomegranate seeds
• 1/4       cup parsley, minced

1. Preheat oven to 400 F. Slice garlic bulb in half, exposing garlic heads, and place in center of large piece of tinfoil. Drizzle each half with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.
2. Place baguette slices on large baking sheet and drizzle with olive oil. Bake on second rack in oven until golden brown about 10 minutes; set aside.
3. In high-speed food processor, pulse feta cheese, milk, lemon juice, remaining salt, remaining pepper and roasted garlic cloves until whipped and creamy, adding more milk as needed to reach desired consistency. Check for seasoning and adjust, to taste.
4. To serve, spread each baguette slice with whipped feta and sprinkle with pomegranate seeds and minced parsley.

Source: United Dairy Industry of Michigan

(Family Features) Taking the stress out of family meals at home can be as simple as turning your attention toward recipes that pack plenty of flavor without complicated prep. In fact, you can even turn an easy, everyday side dish into a full-blown dinner by simply adding your favorite protein.

This Greek Chicken Fried Rice, for example, transforms a traditional side dish into a filling meal for four in less than 30 minutes. Plus, it requires just one wok or skillet, leaving hardly any cleanup on those busy weeknights when homework, after-school activities and social calendars fill your schedule.

Find more weeknight meal solutions at MilkMeansMore.org.

Watch video to see how to make this recipe!

Greek Chicken Fried Rice

Recipe courtesy of Lori Yates of “Foxes Love Lemons” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 13 minutes
Servings: 4

• 2          tablespoons vegetable oil
• 1          large chicken breast, finely chopped
• 1/2       cup chopped onion
• 3          cups prepared white rice
• 2          eggs
• 1          cup chickpeas, drained and rinsed
• 1/2       cup roughly chopped fresh parsley leaves
• 1/2       cup crumbled cow’s milk feta cheese
• 1/2       cup grape tomatoes, quartered
• 1/3       cup Kalamata olives, halved
• 2          tablespoons fresh lemon juice
• 1/4       teaspoon kosher salt
• 1/4       teaspoon ground black pepper

1. In wok or large skillet, heat oil over medium-high heat. Add chicken; cook until almost cooked through, stirring frequently, about 5 minutes.
2. Add onion; cook 1 minute, stirring frequently.
3. Add rice; cook 3 minutes, stirring constantly. Push rice to sides of wok, creating well in center of wok. Crack eggs into well and scramble vigorously with wooden spoon; cook 2 minutes, keeping eggs in well, or until eggs are fully cooked.
4. Add chickpeas, parsley, cheese, tomatoes, olives, lemon juice, salt and pepper; cook 2 minutes, or until warmed through, stirring frequently.

Source: United Dairy Industry of Michigan

(Family Features) The changing of the calendar to a new year is a perfect opportunity to look toward the future and create better health and wellness habits.

Setting yourself up with a strong foundation is key to long-term success. Consider these tips as you look to build healthy habits this year:

Set reasonable goals. It’s important to take an honest look at your lifestyle and assess any changes you can make to improve wellness. Whether your goal is to lose weight, eat healthier, exercise more frequently or something else entirely, start with an attainable target – like losing 1 pound a week – and know you can always challenge yourself further once you’ve sustained the change for an extended period of time.

Eat well. A well-balanced diet includes fruits, vegetables, legumes, nuts and whole grains.You can create lower-calorie versions of some of your favorite dishes by substituting low-calorie fruits and vegetables in place of higher calorie ingredients. An option like watermelon is more than a raw fruit or snack; it can be an ingredient in a wide variety of recipes, including appetizers, mocktails (or cocktails), entrees, sauces or salsa. For example, these recipes for Watermelon Chia Seed Muffins and Watermelon and Pistachio Salad can help satisfy cravings any time of day. Consisting of 92% water, watermelon is cholesterol-free, fat-free and offers an excellent source of vitamin C (25% daily value) while also containing vitamin A (8%) and vitamin B6 (6%).

Get active. Proper nutrition is just one part of making healthy lifestyle choices. Adults should aim for at least 160 minutes of moderate physical activity each week, according to the Centers for Disease Control and Prevention. If you want to lose weight, increase aerobic activities like walking or running. If your goal is adding strength, start resistance training such as lifting weights.

Find more healthy recipes and tips to help keep you on track all year long at watermelon.org.

Watermelon and Pistachio Salad

Servings: 3

• 3 cups watermelon cubes
• 1/2 red onion, thinly sliced
• 1/3 cup balsamic vinegar
• 1/4 cup pistachios
• 4 ounces feta
• 1-2 tablespoons chopped fresh mint

1. Place watermelon and onion in large bowl. Add balsamic vinegar and toss to combine.
2. Add pistachios, feta and mint, reserving small amount of mint to sprinkle on top. Toss.
3. Serve on large platter and sprinkle with remaining mint.

Watermelon Chia Seed Muffins

Yield: 12 muffins

• 1 can nonstick cooking spray
• 1/2 cup sugar
• 1/3 cup sucralose
• 1 1/2 tablespoons lemon zest
• 2 cups flour
• 3/4cup chia seeds
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 tablespoons canola oil
• 1/3 cup plain, nonfat Greek yogurt
• 3/4 cup liquefied watermelon juice
• 1/2 cup egg substitute
• 1 cup dried tart cherries
• 1 lemon, juice only
• 2 teaspoons vanilla extract
• 2 tablespoons sugar

1. Heat oven to 375 F. Spray 12-piece muffin pan with nonstick cooking spray.
2. In large bowl, combine sugar, sucralose and lemon zest. Use fingers to rub zest into sugar until fragrant. Add flour, chia seeds, baking soda, baking powder and salt; thoroughly mix. Set aside.
3. In medium bowl, whisk oil, yogurt, watermelon juice and egg substitute until thoroughly blended. Add cherries, lemon juice and vanilla.
4. Add liquid mixture to flour mixture. Gently toss until incorporated. Avoid overbeating or muffins will be flat and tough. Spoon evenly into muffin pan. Top each muffin with 1/2 teaspoon sugar.
5. Bake 15-17 minutes, or until toothpick inserted in middle comes out clean. Remove from oven, allow to sit 5 minutes then transfer muffins to cooling rack.

Source: National Watermelon Promotion Board

(Family Features) How many times have you heard someone say they’ve slaved away in the kitchen all day? Stress in the kitchen can easily arise for a variety of reasons, especially when you’re strapped for time and have a never-ending to-do list.

As a survivor of Gordon Ramsay’s MasterChef competition, Caitlin Meade – a top 4 finalist on season 8 – understands the pressure all too well. To decrease the stress and make your hosting experience more enjoyable, consider putting these tips from Chef Meade into practice.

Prep Before You Begin
Practice the “mise en place” method – a French term alluding to having everything in place before cooking. Measure ingredients, chop vegetables and prepare utensils to create a steady workflow.

Plan in Advance – Like a Chef
Prep the main dish the night before, have easy appetizers assembled ahead of guests’ arrival and outsource sides to family and friends.

Save Money by Getting Spicy
Before it’s time to cook, pre-make spices. Since many store-bought blends can be overpriced, this is a way to save both time and money while personalizing your own flavors.

Save Table Wine for Drinking & Use Cooking Wine
A secret ingredient and important pantry staple for Chef Meade, cooking wine is perfect for when she needs to make a pan sauce or add flavor. It’s even saved her from having to open a nice bottle of table wine, as most recipes call for less than a cup. An option like Holland House Cooking Wines delivers consistent, bold flavor while standing up to high temperatures. Available in Sherry, Marsala, Red and White, there are plenty of flavor-boosting options that will have your friends and family wondering what your secret ingredient is.

Create Your Own Stock
Many recipes call for chicken stock. One way to save money and time at the store is to create your own. Save any leftover poultry carcasses, wing tips, neck and bones. Add onion peels, celery tips, carrot tops and other vegetable scraps in the freezer. When you’re ready to make a batch, fill a large pot with the leftovers, cover with water, bring to a boil and simmer 1-2 hours for stock that can last up to one year.

For more stress-free holiday recipes, visit hollandhouseflavors.com.

Spinach Feta and Artichoke Dip

Recipe courtesy of Cate Meade
Prep time: 10 minutes
Cook time: 2 hours
Servings: 10-12

•             Nonstick cooking spray
• 3          cloves garlic, minced
• 1          package (12 ounces) frozen spinach, thawed and excess liquid drained
• 2          cans (14 ounces each) whole artichokes, drained and chopped
• 1          can (8 ounces) sliced water chestnuts, drained and chopped
• 1 1/4    cups low-fat mozzarella cheese
• 3/4       cup feta cheese, crumbled, plus additional for garnish
• 1 1/4    cups low-fat Greek yogurt
• 1/4       teaspoon red pepper flakes (optional)
• 1/2       cup Holland House White Cooking Wine
• 1          package (8 ounces) reduced-fat cream cheese
• Salt and pepper, to taste

• Garnishes (optional): feta cheese, roasted red peppers

1. Grease 6-8-quart slow cooker with nonstick cooking spray.
2. In slow cooker, mix garlic, spinach, artichokes, water chestnuts, mozzarella, feta, yogurt and red pepper flakes.
3. In a small saucepan over medium heat, simmer cooking wine 3 minutes. Stir in cream cheese and turn off heat.
4. Transfer cream cheese and wine mixture to slow cooker; add salt and pepper, to taste, and stir to combine ingredients.
5. Cook on low for two hours.
6. Transfer to a serving bowl and garnish with feta and roasted red peppers, if desired.

White Hominy Chicken Chili

Recipe courtesy of Cate Meade
Prep time: 15 minutes
Cook time: 4 hours
Servings: 8

• 2          tablespoons olive or avocado oil
• 2          medium yellow onions, diced
• 1 1/4    pounds boneless, skinless chicken breast
• 1          packet of white chili seasoning
• 1          cup Holland House White Cooking Wine
• 1          jar (16 ounces) chunky salsa verde
• 4          cups unsalted vegetable stock
• 1          can (16 ounces) cannellini beans, drained and rinsed
• 1          large poblano or green pepper, diced
• 1          bag (10 ounces) frozen fire-roasted corn
• 1          can (29 ounces) white hominy, drained and rinsed
• 3          tablespoons cornmeal (optional)

Toppings recommendations: Lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips, jalapenos

1. Turn slow cooker on low; add oil, onions and chicken. Distribute chili seasoning evenly over chicken and onions.
2. Add cooking wine, salsa verde and chicken stock.
3. Cover and cook 3 hours.
4. Remove chicken and allow to rest, covered, for 15 minutes before shredding.
5. Add beans, peppers, corn and hominy to slow cooker. For thicker consistency, add cornmeal, if desired. Cook on high 1 hour, stirring occasionally.
6. Add shredded chicken back to slow cooker and serve with lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips and jalapenos, if desired.

Source: Holland House

Delightful dining that honors heritage

(Family Features) Italy is one of the world’s great food nations, and many dishes have Italian roots. In honor of Italian heritage, light up the dinner table and impress your friends and family with sophisticated, traditional Italian recipes.

Creating a true taste of Italy means including an abundance of smooth, high-quality extra-virgin olive oil, like Carapelli Olive Oil. Tracing its roots to the heart of Tuscany in 1893, the line of olive oils is designed to lift cooks out of the everyday cooking experience with high-quality olives nurtured by nature, selected at the optimal harvest time and handled delicately.

The ease and simplicity of shared dishes like Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce – a traditional Italian sweet and sour sauce – focuses on quality ingredients inspiring quality memories. The artistry behind the olive oil shines in Creamy Potato Leek Soup with Olive Oil Pistou and Sicilian Lamb Meatballs with Whipped Feta-Olive Oil Spread, each recipe celebrating the embodiment of Italian cuisine.

Celebrate the best of Italy in your own kitchen by incorporating Italian artisan-inspired dishes ideal for memorable moments with loved ones. Find more Italian flavors and recipes at carapelliusa.com.

Sicilian Lamb Meatballs with Whipped Feta-Olive Oil Sauce

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Sicilian Lamb Meatballs:

• 1          pound ground lamb
• 1          tablespoon Carapelli Unfiltered Extra Virgin Olive Oil
• 1/3       cup panko breadcrumbs
• 3          tablespoons pine nuts
• 2          tablespoons golden raisins
• 1          large egg, lightly beaten
• 3/4       teaspoon kosher salt
• 1/2       teaspoon ground black pepper

Feta-Olive Oil Sauce:

• 1/2       pound feta cheese, crumbled
• 2          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
• 2          tablespoons plain Greek yogurt

1. To make Lamb Meatballs: Heat oven to 375° F. Line large rimmed baking sheet with parchment paper.
2. In large bowl, mix lamb, olive oil, panko bread crumbs, pine nuts, raisins, egg, salt and pepper. Use hands to mix all ingredients together.
3. Roll mixture into approximately 36 meatballs about 1 inch in diameter and place on baking sheet.
4. Bake 15 minutes until sizzling and golden brown.
5. To make Feta-Olive Oil Spread: In food processor, blend feta cheese, olive oil and yogurt 30-45 seconds until creamy.
6. Serve Lamb Meatballs with Feta-Olive Oil Sauce for dipping or scooping.

Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

Roasted Mushrooms:

• 2          pounds Portobello mushrooms
• 1/2       cup Carapelli Organic Extra Virgin Olive Oil
• 2          teaspoons fresh sage, minced
• 2          teaspoons fresh rosemary, minced
• kosher salt, to taste
• freshly ground black pepper, to taste

Agrodolce:

• 1/2       cup red wine vinegar
• 2          tablespoons honey
• Carapelli Organic Extra Virgin Olive Oil

1. To make Roasted Mushrooms: Clean and destem mushrooms, cutting large mushroom caps in half.
2. In large bowl, toss mushrooms with olive oil, fresh sage and fresh rosemary. Let mushrooms marinate 1 hour, tossing occasionally to absorb oil.
3. Heat oven to 400° F. Line two large baking sheets with parchment paper.
4. Spread marinated mushrooms on baking sheets, making sure mushrooms are in single layer and not crowded. Sprinkle lightly with salt and pepper.
5. Roast 30 minutes until mushrooms are crisped and golden brown at edges.
6. To make Agrodulce: In small saucepan over medium-low heat, bring vinegar and honey to simmer, stirring occasionally until honey dissolves.
7. Continue simmering 15-20 minutes until vinegar is reduced by half and is thick and syrupy.
8. To serve, place roasted mushrooms on platter and drizzle generously with Agrodolce and olive oil. Serve with choice of side.

Rustic Tuscan Potato Leek Soup with Olive Oil Pesto

Prep time: 15 minutes
Cook time: 50 minutes
Servings: 6

Potato Leek Soup:

• 3          medium-large leeks
• 2          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil
• 1          large garlic clove, coarsely chopped
• 1/2       teaspoon kosher salt, plus additional, to taste (optional)
• 2          pounds Yukon gold potatoes, peeled and diced into 2-inch cubes
• 6          cups chicken or vegetable broth

Pesto:

• 1          packed cup fresh basil
• 1          packed cup flat-leaf parsley
• 1          medium-large garlic clove, roughly chopped
• 3          tablespoons pine nuts or 1/4 cup walnuts
• 1/2       teaspoon kosher salt
• 1/4       cup Carapelli Unfiltered Extra Virgin Olive Oil

1. To make Potato Leek Soup: Trim bulb ends and tough, dark green stems off leeks. Slice tender white and light green stems in half lengthwise then soak in cold water 10-15 minutes to remove dirt. Drain leeks, rinse well and slice into thick half-moons.
2. In large Dutch oven or stockpot over medium-low heat, heat olive oil. Add leeks, garlic and salt. Cook, stirring occasionally, until leeks are soft, about 10 minutes.
3. Add potatoes and broth. Cover and increase heat to medium. Bring soup to simmer then uncover and continue cooking 30 minutes.
4. Using immersion blender, puree soup until smooth, or carefully ladle into standing blender to puree in batches. Taste and add more salt, if desired.
5. To make Pesto: In food processor, pulse basil, parsley, garlic, pine nuts, salt and olive oil to make chunky herb sauce.
6. To serve, ladle soup into bowls and spoon Pesto on top of each serving.

Source:  Carapelli

3 dishes to highlight the next trend in internationally themed cuisine

(Family Features) Just like forward-thinking culinary artists, many at-home chefs seek out the next trendy flavor to provide friends and family gathered around the table. When pondering which trend you'll dive into in the future, consider incorporating tastes from an especially influential international location - the Mediterranean Sea region.

Considered by the experts at Les Dames d'Escoffier International (LDEI) in the organization's 2018 Trends Report to be one of the most influential parts of the world on the American food scene, flavors from the Mediterranean Sea focus on a diet heavy on fruits, vegetables, grains, beans, seeds and nuts. Take this Hummus recipe, for example, which involves processing a host of beans, seeds and seasonings to create a light, smooth dip to serve with anything from vegetables to crackers.

Because the fare is typically lighter, small bites and salads such as Fresh Figs with Honey or this Tomato, Feta and Basil Salad provide easy-to-prepare versions of Mediterranean cuisine. Incorporating vegetables (tomatoes and basil) along with the salty, milky flavors of feta cheese makes the salad a distinctly Mediterranean dish.

In addition to Mediterranean food, the trends report highlighted Middle Eastern cuisine and Latin American flavors as areas of the world that will influence American dining in the next year. Additionally, LDEI highlighted these regions as likely to be influential in the next three years:

1. East Africa
2. The Balkans
3. The Caribbean Sea

To go along with specific regions and countries to influence American food culture, the report identified these international food concepts as the most likely to become prominent food trends:

1. Puebla Hot Pot (Latin America, Mexico) - ancho chile, smoked paprika and spices in chicken stock, served with chicken or pork, corn, avocado crema and fresh garnishes.
2. Manouri (Mediterranean, Greece) - a semi-soft, fresh white whey cheese made from goat or sheep milk.
3. Millet (India) - ancient grains harvested from small-seeded grasses used for porridge.

Mediterranean food, because of its reliance on the inclusion of vegetables and exclusion of red meat in many of its dishes, also squarely fits into the top established and growing health trends, according to the report, which are:

1. Vegetarian cuisine
2. Organic
3. Vegan cuisine

Find full results from the report and learn more about the organization at LDEI.org.

10 Ways to Find Culinary Inspiration

Consider these strategies for achieving inspiration in the kitchen from the LDEI 2018 Trends Report:

• Traveling
• Cookbooks
• Farmers' markets
• Internet and social media
• Fresh produce
• Food magazines
• Chefs
• Seasons
• Beautiful imagery
• People and culture

Tracking the Top Food Trends

As trends continue changing, growing and spreading, the experts at LDEI continue to provide updates from the food world. Find complete 2018 Trends Report survey results and expert panel insights by contacting This email address is being protected from spambots. You need JavaScript enabled to view it..

LDEI is a worldwide philanthropic organization of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 2,300 women in 40 chapters across the United States, Canada, the United Kingdom and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality. For more information, visit LDEI.org or find LDEI on Facebook.

Tomato, Feta and Basil Salad

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Servings: 15-20

• 8 medium size tomatoes, sliced into 1/8-inch slices
• 1 block (8 ounces) feta cheese, sliced into 1/8-inch pieces
• 2 small packages fresh basil, leaves picked off stems
• 3 teaspoons sea salt
• 2 teaspoons fresh ground pepper
• 1/4 cup olive oil

1. On large platter, arrange slices of tomato and feta so they overlap. Place basil leaf between each tomato and Feta slice. Repeat.
2. Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately.

Hummus

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Yield: 2 cups

• 2 cans (15 ounces each) garbanzo beans
• 1 medium garlic clove, peeled
• 1 teaspoon sesame oil
• 1/4 cup fresh lemon juice
• 2 teaspoons sea salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon black sesame seeds
• 1 teaspoon olive oil
• 1 teaspoon toasted sesame seeds

1. Drain garbanzo beans reserving 1/2 cup liquid.
2. In food processor, process garbanzo beans, garlic, sesame oil, lemon juice, salt and pepper until incorporated. Stop and scrape down sides of bowl. Add garbanzo liquid and process until smooth.
3. Scoop mixture into medium bowl, add black sesame seeds and mix gently. Serve with drizzle of olive oil. Sprinkle toasted sesame seeds on top.

Fresh Figs with Honey

Recipe courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les Dames d'Escoffier International
Servings: 6

• 6 fresh figs
• 1 tablespoon honey

1. Slice figs in half lengthwise (stem to bottom). Distribute on small platter.
2. Drizzle honey over each fig equally. Serve immediately.

Photos courtesy of Beth Vlasich Pav

Source:  Les Dames d’Escoffier International

(Family Features) A traditional backyard barbecue is typically filled with a wide array of tempting foods that make it hard to keep a healthy eating plan on track. With a few simple modifications to your menu, you can transform your grilling party into a spread of better-for-you foods you can still enjoy.

Get creative on the grill. An easy swap like chicken or pork instead of burgers and brats is an instant nutrition boost. Use wood chips or a marinade to create a main dish so tasty you’ll forget it’s a health-conscious choice.

Put produce front and center. There’s no time like summer to enjoy the bounty of the garden, so pile on the veggies in place of dense, calorie-laden sides. A crisp, refreshing salad, lightly seasoned veggies on the grill and even fresh raw veggies with a light yogurt dip can all be healthier additions to your barbecue menu.

Make apps amazing. A health-conscious meal doesn’t have to mean eliminating entire courses. Appetizers while you wait for the grill to heat are practically a requirement, after all. Instead of the typical rich, creamy dips, try a lighter approach, like these cracker canapes. Add a special touch with Crunchmaster crackers, which are gluten-free, non-GMO and full of flavor. Made with wholesome ingredients from trusted sources and available in Sea Salt, Roasted Vegetable, Applewood Smoked BBQ and Aged White Cheddar flavors, these snacks are crafted to fit healthy lifestyles. 

Find more delicious ideas for summer entertaining at crunchmaster.com.

Grilled Watermelon, Feta and Balsamic Cracker Canapes

Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4

• 4          watermelon wedges (1/2-inch thick slices, 4 inches wide at base)
• 16        Crunchmaster Multi-Grain Sea Salt Crackers
• 1/4       cup finely crumbled feta cheese
• 1/4       cup prepared balsamic reduction
• 2          tablespoons finely chopped fresh mint

1. Heat grill to medium-high; grease grate well. Grill watermelon wedges, turning once, 3-5 minutes, or until grill-marked on both sides. Cut each watermelon wedge into four smaller wedges.
2. Top each cracker with watermelon wedge and sprinkle with feta. Drizzle with balsamic reduction. Garnish with fresh mint.

Tip: Add finely chopped Kalamata olives for a tangy twist.

Source: Crunchmaster