Nobody really knows the origin of the watermelon-and-salty cheese combination, but over the years it has become an Israeli culinary staple. Like cheese and fruit at the end of an elegant French dinner, this surprising sweet-and-savory match makes a delightfully refreshing finale to a heavy meal, or a lovely summer afternoon snack. The following recipe offers a gourmet twist to this local favorite.
Ingredients (makes 25 cubes)
3/4 cup brinza or feta cheese, crumbled
1/4 cup walnuts, roasted and chopped coarsely
Black pepper, ground coarsely
Cut the watermelon into 5 cm (2 inch) cubes. Using a melon baller, scoop the flesh out of the topside of each cube.
Mix the cheese and walnuts and season with the coarsely ground black pepper.
Fill the watermelon cubes with the cheese and walnut mixture and garnish with the capers. Arrange on a tray and serve.