Pati's Mexican Table : TV Recipes
Brochetitas de Sandía, Tomatillo y Mozzarella con Vinagreta de Miel y Limón
For the vinaigrette:
2 tablespoons chopped cilantro
1 teaspoon grated ginger
1/2 cup honey
Zest of 2 limes
5 tablespoons freshly squeezed lime juice
1 tablespoon Maggi sauce
For the skewers:
6 cups seeded and cubed ripe watermelon
About 12 ounces tomatillos, husks removed, rinsed, and thinly sliced (about 3 cups)
1 large package (about 8 ounces) of small fresh mozzarella balls
To make the vinaigrette: Place the cilantro, ginger, honey, lime zest and juice, and Maggi sauce into a large mason jar and shake vigorously to emulsify. Alternatively, place all of the ingredients in a bowl and whisk to emulsify.
To make the skewers: Slide the watermelon cubes, tomatillo slices and mozzarella balls onto wooden toothpicks or small plastic skewers, alternating between each ingredient. Serve with the lime-honey vinaigrette as a dipping sauce.
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