These little beauties are bursting with the flavor of sweet watermelon, tangy feta, savory basil and a kick of balsamic. Perfect for that summer soirée.
Take the feta out of the fridge. Crumble in to small bits by hand. Set aside, and let come to room temperature (about 30 minutes).
Next, cut slices into the watermelon about 1" thick. Lay a slice down on a cutting board. Grab a 1-1/2" diameter round cookie cutter. Punch a hole in the watermelon slice. Try to get 5 punches per slice. While the cookie cutter is still in the watermelon, use a melon baller to scoop a little "bowl" in the watermelon round. Then remove the cookie cutter, and repeat the process until you have 30 to 35 rounds.
Next, julienne cut the basil leaves. Then finely chop the julienne strips to make little pieces. Add this to the room-temperature feta, and stir gently to combine.
Set out the watermelon slices on a large cutting board. Pour a small amount of balsamic (or reduction) in the bottom of each scoop. Top with the feta/basil mixture. Finally, carefully spoon a few balsamic pearls on the very top. Transfer the desired amount to a serving plate.
Store any additional canapés in the fridge or air-tight container (if storing overnight). These are best served right away, but still taste good the next day as leftovers. Enjoy!