An Easy, Quick Appetizer that Blends Salty and Sweet
- 50 1″ x 3″ seedless watermelon rectangles, ¾ inch thick
- 1 quart tapenade (olive pate)
- 48 ounces crumbled herbed goat cheese
- Place the watermelon rectangles close together in a tight row on a work surface or a piece of waxed paper.
- Spread the tops of the watermelon slices evenly with the tapenade.
- Sprinkle the goat cheese over the tapenade.
- Arrange the canaps on a serving tray.